Lightly dust scallops with flour.
In heavy skillet over medium-high heat, saute scallops in oil until lightly browned. Remove to bowl. Saute green onions, bell peppers and mushrooms till soft. Add tomatoes and fresh basil, simmer about 5 minutes. Add scallops and cook 2-3 minutes. Meanwhile, cook pasta in large saucepan, in boiling salted water until just tender, but firm to bite, stirring occasionally. Drain. Toss sauce with pasta in large bowl and top with cheese to serve.
Cajun Country -- New Iberia, Louisiana