artichoke bottoms with bay scallops

8 servings
¾ pounds Scallops, bay, washed
1 cup Bread crumbs, fresh, fine
3 tablespoons Parsley, fresh, minced
½ teaspoon Tarragon, dried
¼ cup Celery, minced
Garlic, cloves, minced
28 ounces Artichoke bottoms, drained
  (2-14 oz cans)
  Oil, canola, for brushing
  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.

Similar recipes

Random recipe of the day

Lemon pasta salad with peppercorn-coconut gla

Follow us

 Subscribe in a reader