Fettuccini with Scallops
from True Grits...
Tall Tales and Recipes from the New South
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
Sauté 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.
Sauté 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
AUTHOR: Lori A