Artichoke Bottoms with Bay Scallops

Title:
Artichoke Bottoms with Bay Scallops

Yield:
8 Servings

Categories:
Appetizers,
Seafood




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






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini