Seafood recipes |
Artichoke Bottoms With Bay Scallops |
3/4 lb scallops, bay, washed 1 cup bread crumbs, fresh, fine 3 tablespoon parsley, fresh, minced 1/2 teaspoon tarragon, dried 1/4 cup celery, minced 2 garlic, cloves, minced 28 oz artichoke bottoms, drained 1 (2-14 oz cans) 1 oil, canola, for brushing 1 on grill rack |
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. |