Ingredients
- 3/4 lb Scallops, bay, washed
- 1 c. Bread crumbs, fresh, fine
- 3 Tbsp. Parsley, fresh, chopped
- 1/2 tsp Tarragon, dry
- 1/4 c. Celery, chopped
- 2 x Garlic, cloves, chopped
- 28 ounce Artichoke bottoms, liquid removed
- Â Â (2-14 ounce cans)
- Â Â Oil, canola, for brushing
- Â Â On grill rack
Description
Mix Scallops, Bread Crumbs, Parsley, Tarragon, Celery And Garlic In A Bowl. Gently Mound Filling Into Artichoke Bottoms. Prepare Grill. When Coals Are Warm, Set Artichokes On Grill…
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