Shelly's Recipe

SCALLOP PUFFS

Category: Seafood

3 tbsp unsalted butter
1 lb. bay scallops, quartered
2 tsp finely minced lemon zest
3 cloves garlic, minced
3 tbsp chopped fresh dill
2 cup grated Swiss or Gruyere cheese
2 1/4 cup mayonnaise
Freshly ground pepper to taste
12 Dozen 1 inch bread rounds (or party rye), lightly toasted
Sweet Hungarian paprika
Lemon slices and dill sprigs for garnish

Melt butter in a medium skillet or saute pan over medium-high heat. Add the scallops, lemon zest, and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 to 3 minutes. Add the dill and cook 30 seconds longer. Let cool to room temperature.

Add the cheese, mayonnaise, and pepper to the scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use but no longer than a week.

Preheat the broiler. Place the toast rounds 1/2 inch apart on baking sheets. Top each one with a heaping teaspoon of scallop mixture and sprinkle lightly with paprika. Broil the puffs 5 inches from the heat until puffed and golden, 2-3 minutes. Serve hot. Makes 12 dozen.