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Artichoke Bottoms with Bay Scallops |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Artichoke Bottoms with Bay Scallops |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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 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
From: . 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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