FETTUCHINI WITH SCALLOPS

FETTUCHINI WITH SCALLOPS 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.

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