1 tbsp. olive oil
15 oz. bay scallops
1/2 c. sliced green onions
3 cloves garlic, minced
2 med. tomatoes, peeled, seeded, diced
1/8 tsp. pepper
1 tbsp. cornstarch
1/2 c. Weight Watchers plain nonfat yogurt
1 c. frozen artichoke hearts, thawed
3 tbsp. chopped fresh basil leaves
3 c. hot cooked fettucini
3 tbsp. grated Parmesan cheese

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 to 2 minutes. Add wine and cook over low heat 2 to 3 minutes.

Combine cornstarch and yogurt; add to skillet. Stir in artichokes and basil. Return scallops to skillet; cook 3 to 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 each serving with 2 teaspoons Parmesan cheese. Makes 6 servings, 305 calories per serving.