Artichoke Bottoms with Scallops

  • Preparation Time: 10 minutes
  • Cook time: 6 minutes
  • Yield: 6 servings


  • 3/4 lb small Scallops
  • 2 cloves Garlic, minced
  • 1 cup fine Bread Crumbs
  • 28 oz canned Artichoke Bottoms, drained
  • 3 Tbsp fresh Parsley, minced
  • 1/2 tsp dried Tarragon
  • Canola Oil, for brushing on grill rack
  • 1/4 cup Celery, minced


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 or tongs, transfer artichoke bottoms to stylish serving dish. Serve hot.