| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizers, Seafood |
8 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Scallops, bay, washed |
| 1 |
c |
Bread crumbs, fresh, fine |
| 3 |
tb |
Parsley, fresh, minced |
| 1/2 |
ts |
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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