I am not sure where this originated, but 
we modified it with ingredients we had on 
hand and it turned out delicious.  Originally 
intended to be served over rice we used 
toasted French bread halves for a unique 
flavor and texture.  The peppers came out of 
our garden and add color as well as flavor to 
this original lusty seafood dish. A keeper.

SCALLOP STIR FRY WITH ARTICHOKE & PEPPERS

   1 (14 Oz) Can Artichoke Hearts
   2 Cups Sliced Fresh Mushrooms
 1/2 Cup Each Julienne-cut
    1 Green Bell Pepper and
    1 Red Bell Pepper
   2 Cloves Garlic, Minced
   1 Tbsp Olive or Vegetable Oil
   1 Lb Fresh Sea Scallops
   1 Tbs Cornstarch
   1 Tsp Sugar
 1/8 Tsp Black Pepper
   1 Can Chicken Broth (14.5 Oz)
   2 Tbs Lime Juice
   2 Cups Hot Cooked Brown Rice
     -Or- Garlic Toasted French Bread 
     -Or- Pastry Shells

Add oil to skillet; place over high heat until hot. Drain 
and quarter artichoke hearts and add to skillet with 
mushrooms, peppers and garlic; stir fry for 5 minutes. 
 Remove vegetables from skillet and set aside.  Add oil
 to skillet; place over high heat until hot.  Add half of the
scallops; stir fry 2 minutes.  Remove scallops from skillet; 
repeat with remaining scallops. Add cornstarch and next 
5 ingredients to skillet; stir well.  Cook 1 minute or until 
 thickened and bubbly.  Return vegetables and scallops to 
skillet; stir gently to heat.  Serve over garlic toasted french 
bread (pastry shells or rice would work equally as well).