Seared Scallops with Artichokes

This is a signature dish at the Pelican Club, where chef Richard Hughes calls it by the misleading name scallop-stuffed artichokes. (The recipe uses only the artichoke bottoms and some of the leaves; the rest of the artichoke can be used for other recipes.) Sophisticated in both flavor and appearance, this dish is best made with dry-pack (also known as day-boat) scallops, which have not been processed for a long shelf life. Be careful not to overcook the scallops. Use high