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