Artichoke Bottoms With Bay Scallops

25 minutes Prep: 20 minutes Cook: 5 minutes

138 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

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

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 136g

Amount per Serving

Calories 138 11% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 254mg	11%
Total Carbohydrate 17.0g	6%
Dietary Fiber 4.0g	17%
Sugars 2.0g
Protein 14.0g	28%

Vitamin A	5%		Vitamin C	10%
Calcium	10%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Dot Leach

Last Recipes Viewed

Recipe Bite

When Harry Met Saucy

by Mark R. Vogel

The other night at the restaurant where I work, the executive chef admonished one of the other chefs for not applying enough...

Member Review

Oat Bran Russian Black Bread

Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz

Reviewed by boomerz