ARTICHOKE BOTTOMS WITH SCALLOPS

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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

Peparation:

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.

Servings:

Serves 8

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