Artichoke Bottoms With Bay Scallops
Yield
8 servingsPrep
20 minCook
5 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
bay scallops
washed |
|
| 1 | cup |
bread crumbs
fresh, fine |
|
| 3 | tablespoons |
parsley leaves
fresh, minced |
|
| ½ | teaspoon |
tarragon leaves
|
|
| ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
bay scallops
washed |
|
| 237 | ml |
bread crumbs
fresh, fine |
|
| 45 | ml |
parsley leaves
fresh, minced |
|
| 2.5 | ml |
tarragon leaves
|
|
| 59 | ml |
celery
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 809.2 | ml/g |
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.
