1 tbsp. olive oil
15 oz. bay scallops
1/2 c. sliced green onions
3 cloves garlic, minced
2 med. tomatoes, peeled/sliced/diced
1/8 tsp. pepper
1/4 c. dry white wine
1 tbsp. cornstarch
1/2 c. plain non fat yogurt
1 c. artichoke hearts
2 tbsp. chopped basil
3 c. hot cooked fettucini
3 tbsp. grated Parmesan cheese (optional)

Heat oil in large skillet. Add scallops and saute 2 minutes, stirring occasionally; remove and set aside.

In same skillet, saute onions, garlic, tomatoes and pepper 1-2 minutes. Add wine and cook over low heat 2-3 minutes.

Combine cornstarch and yogurt; add to skillet. Stir in artichoke hearts and basil. Return scallops to skillet; cook 3-4 minutes, stirring constantly, until mixture is thickened and scallops are cooked.

To serve, place 1/2 cup fettucini on serving plates; top with scallop mixture and sprinkle with Parmesan cheese. Makes 6 servings.