Recipe - Artichoke Bottoms With Bay Scallops

Three fourths pound Scallops, bay, washed
1 cup Bread crumbs, fresh, fine
3 tablespoon Parsley, fresh, minced
One half teaspoon Tarragon, dried
One fourth cup Celery, minced
2 Garlic, cloves, minced
28 ounce Artichoke bottoms, drained
(214 ounce 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
longhandled spatula, transfer artichoke bottoms to serving dish. Serve
hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini