1/2 lb. sea scallops
2 tbsp. virgin olive oil
2 cloves garlic, crush & discard skin
Juice of 2 lemons
2 c. thinly sliced scallions
2 tbsp. Italian parsley, finely chopped
2 tbsp. fresh basil, coarsely chopped
2 med. potatoes, cooked, peeled & sliced, the approx. size of scallops
6-8 artichoke hearts, chopped med.
Salt & white pepper to taste

Wash and dry scallops. Heat oil in medium size skillet. Add garlic. When garlic turns brown, remove and discard. Add scallops, salt and pepper. Stir constantly. Cook over high flame, approximately 1 minute. Add juice of one lemon and cook for one minute more. (Do not over cook scallops.) Remove from heat and cool. Slice scallops into rounds.

Mix all remaining ingredients and serve at room temperature. Check salt and pepper.

Serves 6.