How to cook Artichoke Bottoms with Bay Scallops

Artichoke Bottoms with Bay Scallops           Sea Foods

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.


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