Title: Artichoke Bottoms with Bay Scallops
Categories: Appetizers, Fish/sea, Vegetables
Yield: 8 servings
3/4 lb Scallops, bay, washed 2 Garlic, cloves, minced
1 c Bread crumbs, fresh, fine 28 oz Artichoke bottoms, drained
3 tb Parsley, fresh, minced (2-14 oz cans)
1/2 ts Tarragon, dried Oil, canola, for brushing
1/4 c Celery, minced On grill rack
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack, brushed
with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed
artichokes for about 3 minutes or until scallops are opaque. Using a
long-handled spatula, transfer artichoke bottoms to serving dish. Serve
hot.
