Artichoke Bottoms With Bay Scallops

Course : Artichokes
Serves: 8
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Ingredients:

3/4 pound scallops -- bay, washed
1 cup bread crumbs -- fresh, fine
3 tablespoons parsley -- fresh, minced
1/2 teaspoon tarragon -- dried
1/4 cup celery -- minced
2 cloves garlic -- minced
28 ounces artichoke bottoms -- drained (2-14 oz cans)
1 Cup oil -- canola, for brushing on grill rack
 

Preparation / 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.


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