Yield: 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|
|2||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.