How To make Artichoke Bottoms with Bay Scallops
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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✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ds : Cayenne Pepper
3/4 ts : Salt
1/4 ts : Black Pepper
1 14-oz Can : Artichoke Bottoms; or 2 8.5-oz Cans Artichoke Hearts
1 10-oz Package : Frozen Chopped Spinach
3 tb : Grated Parmesan Cheese
1/4 c : Onion; Minced
1/2 c : Sour Cream
5 tb : Butter; Melted
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