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Add a photoServings: 8
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 (2-14 ounce cans) Oil, canola, for brushing On grill rack
Directions
- 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 rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 min or possibly till scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 8 servings | |
| Calories 93 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 170mg | 7% |
| Potassium 182mg | 5% |
| Total Carbs 11.12g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.91g | 1% |
| Protein 9.05g | 14% |
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