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Artichoke Bottoms with Bay Scallops Recipe-Appetizers Recipe

28 oz Artichoke bottoms, drained
(2-14 oz cans)
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
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.

This recipe for Artichoke Bottoms with Bay Scallops is from our appetizer recipes collection.

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