INGREDIENTS:
* Saute the scallops in heated olive oil in a large skillet for 2 minutes; remove with a slotted spoon.
* Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet. Saute for 1 to 2 minutes or until tender-crisp.
* Add the wine. Cook over medium heat for 2 to 3 minutes. Stir in a mixture of the cornstarch and yogurt. Add the artichoke hearts, basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring constantly.
* Spoon the pasta onto serving plates. Spoon the scallop mixture over the top; sprinkle with the cheese.
SERVES: 6
- 1 pound bay scallops
- 1 tablespoon olive oil
- 1/2 cup chopped green onions
- 1 cup sliced mushrooms
- 3 cloves of garlic, minced
- 2 medium tomatoes, peeled, seeded, chopped
- 1/8 teaspoon pepper
- 1/4 cup dry white wine
- 1 tablespoon cornstarch
- 1/2 cup plain nonfat yogurt
- 1 (14-ounce) can artichoke hearts
- 3 tablespoons chopped fresh basil
- 9 ounces fresh fettuccini, cooked
- 1/4 cup grated Parmesan cheese
* Saute the scallops in heated olive oil in a large skillet for 2 minutes; remove with a slotted spoon.
* Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet. Saute for 1 to 2 minutes or until tender-crisp.
* Add the wine. Cook over medium heat for 2 to 3 minutes. Stir in a mixture of the cornstarch and yogurt. Add the artichoke hearts, basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring constantly.
* Spoon the pasta onto serving plates. Spoon the scallop mixture over the top; sprinkle with the cheese.
SERVES: 6
