ARTICHOKE BOTTOMS WITH BAY SCALLOPS

3/4 pound bay scallops, washed
1 cup fresh fine breadcrumbs
3 tablespoons minced fresh parsley
1/2 teaspoon dried tarragon
1/4 cup minced celery
2 cloves garlic, minced
2 cans (14 oz each) artichoke bottoms, drained
canola oil (for grill rack)

Mix scallops, breadcrumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms.

Prepare the grill, and when coals are hot, set artichokes on a grill rack, brushed with oil, about 4 to 6 inches from the heat source. Cover grill and cook stuffed artichokes for about 3 minutes our until scallops are opaque.

Using a long-handled spatula, transfer artichoke bottoms to a serving dish and serve hot.

Servings: 8
Source: Appetizers on the Grill by Barbara Grunes