3/4 lb scallops, bay, washed
1 cup bread crumbs, fresh, fine
3 tablespoon parsley, fresh, minced
1/2 teaspoon tarragon, dried
1/4 cup celery, minced
2 garlic, cloves, minced
28 oz artichoke bottoms, drained
1 (2-14 oz cans)
1 oil, canola, for brushing
1 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 stuffedartichokes 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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