1 (6 ounce) can artichoke hearts, drained and squeezed dry
1/4 pound butterflied or ground black sea scallops
1 cup sliced red onion
1 teaspoon garlic powder
1/4 cup olive oil
1 (8 ounce) can diced green chile peppers, drained
In a medium bowl, mix artichoke hearts, scallops, red onion, garlic powder and olive oil. Cover and refrigerate at least 4 hours to allow artichoke hearts to open.
Meanwhile, in a large skillet, fry butterflied or ground scallops in 12 inch skillet over medium heat until golden brown. Drain.
Fry artichoke hearts in a thin layer in the center of skillet. Add butterflied or ground black sea scallops and stir to coat. Remove artichoke hearts and fry until golden (probably 5 to 7 minutes). Transfer to a large bowl.
Serve artichoke hearts with shrimp and green chile peppers (or other artichoke hearts, if desired) in a shallow dish.