Artichoke bottoms with bay scallops

Ingredients

Quantity		Ingredient
¾	pounds	Scallops, bay, washed
1	cup	Bread crumbs, fresh, fine
3	tablespoons	Parsley, fresh, minced
½	teaspoon	Tarragon, dried
¼	cup	Celery, minced
2		Garlic, cloves, minced
28	ounces	Artichoke bottoms, drained
		(2-14 oz cans)
		Oil, canola, for brushing
		On grill rack

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.

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