Heat a large heavy saute pan over medium high heat with about 2 tsps. olive oil.  When screaming hot place scallops in pan being careful not to crowd them.  Cook for about 2 minutes on each side.  Remove scallops to a bowl.  Add remaining oil to pan and heat.  Saute onions until just starting to color.  Add mushrooms and saute until golden brown.  Add garlic, carrots and broccoli.  Season with salt and pepper.  Cook until carrots are slightly softened and broccoli is bright green.  Return scallops to pan along with any juices that are in the bowl.  Reduce heat to medium low.  Add the gorgonzola, yoghurt and wine and stir until they are combined forming a sauce.  Drain the cooked pasta completely and add to the saute pan.  Stir until heated through.  Put into a large bowl and enjoy immediately.