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Artichoke Bottoms With Bay Scallops

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Submitted by Rosebus

YIELD

8 servings

PREP

20 min

COOK

5 min

READY

25 min

Ingredients

¾ 340.2
POUND G BAY SCALLOPS
washed
1 237
CUP ML BREAD CRUMBS
fresh, fine
3 45
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
½ 2.5
TEASPOON ML TARRAGON LEAVES
¼ 59
CUP ML CELERY
minced
2 2
EACH EACH GARLIC CLOVES
minced
28 809.2
OUNCES ML/G ARTICHOKES
bottoms, drained (2-14 oz cans)
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 138 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 254mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 28g
Vitamin A 5% Vitamin C 10%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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