Artichoke Bottoms With Bay Scallops

Course : Seafoods
Serves: 8
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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
1 tablespoons 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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