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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Artichoke Bottoms With Bay Scallops
Difficulty Level: Medium
Recipe Id: USA1045

Artichoke Bottoms With Bay Scallops

  • 3/4 lb scallops, bay, washed
  • 1 cup bread crumbs, fresh, fine
  • 3 tablespoon parsley, fresh, minced
  • 1/2 teaspoon tarragon, dried
  • 1/4 cup celery, minced
  • 2 garlic, cloves, minced
  • 28 oz artichoke bottoms, drained 
  • oil, canola, for brushing on grill rack

  1. Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
  2. Gently mound filling into artichoke bottoms.
  3. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source.
  4. Cover grill. Cook stuffedartichokes for about 3 minutes or until scallops are opaque.
  5. Using a long-handled spatula, transfer artichoke bottoms to serving dish.
  6. Serve hot.


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