| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Seafood | 8 | Servings | |
INGREDIENTS
| 3/4 | lb | Scallops, bay washed |
| 1 | c | Bread crumbs, fresh fine |
| 3 | T | Parsley, fresh minced |
| 1/2 | t | Tarragon, dried |
| 1/4 | c | Celery, minced |
| 2 | Garlic, cloves minced | |
| 28 | oz | Artichoke bottoms, drained |
| 2-14 oz cans | ||
| Oil, canola for brushing | ||
| On grill rack |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 102.8mg
Potassium: 50.1mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: <1g
Protein: 1.9g