---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Artichoke Bottoms with Bay Scallops
 Categories: Appetizers, Fish/sea, Vegetables
      Yield: 8 servings
 
    3/4 lb Scallops, bay, washed               2    Garlic, cloves, minced
      1 c  Bread crumbs, fresh, fine          28 oz Artichoke bottoms, drained
      3 tb Parsley, fresh, minced                   (2-14 oz cans)
    1/2 ts Tarragon, dried                          Oil, canola, for brushing
    1/4 c  Celery, minced                           On grill rack
 
  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.
 
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