02-04-2005, 03:18 AM
Ingredients:
3/4 lb Scallops
2 cloves Garlic, minced
1 cup fine Bread Crumbs, fresh
2 x 14 oz can Artichoke Bottoms, drained
3 Tbsp fresh Parsley, minced
1/2 tsp Tarragon, dried
Canola Oil, for brushing on grill rack
1/4 cup Celery, minced
Directions:
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 or tongs, transfer artichoke bottoms to stylish serving dish. Serve hot. Satisfyingly serves 8 scallop lovers.
3/4 lb Scallops
2 cloves Garlic, minced
1 cup fine Bread Crumbs, fresh
2 x 14 oz can Artichoke Bottoms, drained
3 Tbsp fresh Parsley, minced
1/2 tsp Tarragon, dried
Canola Oil, for brushing on grill rack
1/4 cup Celery, minced
Directions:
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 or tongs, transfer artichoke bottoms to stylish serving dish. Serve hot. Satisfyingly serves 8 scallop lovers.