How to cook Artichoke Bottoms with Bay Scallops

Artichoke Bottoms with Bay Scallops           Sea Foods

ingredients                                          

3/4 lb Scallops, bay, washed 

1 c Bread crumbs, fresh, fine 

3 tb Parsley, fresh, minced 

1/2 ts Tarragon, dried 

1/4 c Celery, minced 

2 Garlic, cloves, minced 

28 oz Artichoke bottoms, drained 

(2-14 oz cans) 

Oil, canola, for brushing 

On grill rack 

perparation 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 artichoke bottoms to serving dish. Serve hot.