Artichoke bottoms with bay scallops

Yield: 8 servings

Measure 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 \N Garlic, cloves, minced
28 ounces Artichoke bottoms, drained
\N \N (2-14 oz cans)
\N \N Oil, canola, for brushing
\N \N 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.

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