Artichoke Bottoms With Bay Scallops

Recipe Ingredients

3/4 lb	340g / 11oz	Bay scallops - washed
1 cup	146g / 5.1oz	Fresh fine bread crumbs
3 tablespoons	45ml	Fresh parsley - minced
1/2 teaspoon	2.5ml	Dried tarragon
1/4 cup	27g / 1oz	Minced celery
2		Garlic - minced
2		Artichoke bottoms - drained
		Canola oil for brushing on grill rack

Recipe Instructions

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 the artichoke bottoms to a serving dish. Serve hot.

Source:
Elizabeth Powell

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