8 oz mushrooms, sliced
1 small onion, chopped
1/2 cup chopped green bell pepper
1 tbsp butter
1 tbsp veg oil
1 cup plain yogurt
1/8 tsp each: nutmeg, salt and pepper
1 cup grated Parmesan cheese
8 oz spaghetti, cooked, drained
Saute scallops, mushrooms, onion and bell pepper in butter and oil in skillet for 5 minutes. Stir in nutmeg, salt, pepper, yogurt and cheese. Spoon over spaghetti. Serves 4.
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