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| Artichoke Bottoms with Bay Scallops
Categories: Scallops, Artichokes, Stuffed, Seafood, Appetizers
3/4 pound of Scallops, bay, washed
1 cup of Bread crumbs, fresh, fine
3 tablespoons of parsley, fresh, minced
1/2 teaspoon of Tarragon, dried
1/4 cup of Celery, minced
2 Garlic, cloves, minced
28 ounces of Artichoke bottoms, drained (2-14 oz cans)
Oil, canola, for brushing on grill rack |
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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. Serving Size: 8 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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