Title: Artichoke bottoms with bay scallops
 Categories: Appetizers, Seafood
      Yield: 8 servings
 
    3/4 lb Scallops, bay, washed
      1 c  Bread crumbs, fresh, fine
      3 tb Parsley, fresh, minced
    1/2 ts Tarragon, dried
    1/4 c  Celery, minced
      2    Garlic, cloves, minced
     28 oz Artichoke bottoms, drained
           (2-14 oz cans)
           Oil, canola, for brushing
           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.