Artichoke bottoms with bay scallops - bobby flay recipe
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Recipe by: bobby-flay
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Main 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
Cooking Preparation of the Recipe:
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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Celebrity Chefs Recipes (cooking)
Bobby Flay
(celebrity chef)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Jamie Oliver
(celebrity chef)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Joël Robuchon
(celebrity chef)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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