Yield: 6 servings
3/4 lb small Scallops
2 cloves Garlic, minced
1 cup fine Bread Crumbs
28 oz canned Artichoke Bottoms, drained
3 Tbsp fresh Parsley, minced
1/2 tsp dried Tarragon
Canola Oil, for brushing on grill rack
1/4 cup Celery, minced
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.