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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
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, transfer artichoke bottoms to serving dish. Serve hot. Serves 8.
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