Artichoke Bottoms With Bay Scallops

• 3/4 pound bay scallops washed
• 1 cup bread crumbs fresh, fine
• 3 tablespoons parsley leaves fresh, minced
• 1/2 teaspoon tarragon leaves
• 1/4 cup celery minced
• 2 each garlic cloves minced
• 28 ounces artichokes bottoms, drained (2-14 oz cans)
• 1 x vegetable oil canola, for brushing on grill rack

1. Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
2. Gently mound filling into artichoke bottoms.
3. Prepare grill.
4. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source.
5. Cover grill.
6. Cook stuffed artichokes for about 3 minutes or until scallops are opaque.
7. Using a long-handled spatula, transfer artichoke bottoms to serving dish.
8. Serve hot.

bread crumbs fresh, parsley, tarragon, celery, garlic, artichokes bottoms, vegetable oil

Taken from recipeland.com/recipe/v/artichoke-bottoms-bay-scallops-3398 (may not work)