Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Scallops, bay, washed 2 Garlic, cloves, minced
1 c Bread crumbs, fresh, fine 28 oz Artichoke bottoms, drained
3 tb Parsley, fresh, minced (2-14 oz cans)
1/2 ts Tarragon, dried Oil, canola, for brushing
1/4 c Celery, minced On grill rack

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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