Title: Artichoke Bottoms with Bay Scallops
Categories: Appetizer Seafood
Yield: 8 Servings

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 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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