Artichoke Bottoms With Bay Scallops
Submitted by Rosebus
Grilled artichoke bottoms stuffed with bay scallops, bread crumbs, tarragon, and garlic. A 3-minute grill appetizer that looks like it took hours.
YIELD
8 servingsPREP
20 minCOOK
5 minREADY
25 minThese little stuffed artichoke cups are the kind of appetizer that gets people talking.
Bay scallops toss with fine bread crumbs, fresh parsley, tarragon, minced celery, and garlic, then get mounded into canned artichoke bottoms. Three minutes on a covered grill and the scallops turn opaque, the crumbs get toasty, and the whole thing smells like summer.
Pass them around on a platter and watch them vanish.
Pro Tips
- Use fresh, fine bread crumbs. Dried crumbs won’t hold together as well
- Keep the grill lid closed. The trapped heat cooks the scallops evenly from all sides
- Oil the grill rack well to prevent the artichoke bottoms from sticking
- Bay scallops cook incredibly fast. Three minutes is the max. Overcooked scallops turn rubbery
Ingredients
Directions
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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