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Ingredients
- On grill rack
- Oil, canola, for brushing
- (2-14 oz cans)
- 28 oz Artichoke bottoms, drained
- 2 Garlic, cloves, minced
- 1/4 c Celery, minced
- 1/2 ts Tarragon, dried
- 3 tb Parsley, fresh, minced
- 1 c Bread crumbs, fresh, fine
- 3/4 lb Scallops, bay, washed
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Directions
Menge: 8 Portionen
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.
Weitere Informationen zur Kategorie Appetizers.
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