Scallop Puffs
Jane Ruzanski
I always think of Nantucket when I make these. They are so good. You won’t stop eating them.
ingredients
- 3 Tbs. unsalted butter
- 1 lb. bay scallops, quartered
- 2 tsp. finely minced lemon zest
- 3 cloves garlic, minced
- 3 Tbs. chopped fresh dill
- 2 C grated Swiss or Gruyere cheese
- 2 1/4 C Hellmann’s mayonnaise
- Freshly ground pepper to taste
- 12 Dozen 1" bread rounds (or party rye), lightly toasted
- Sweet Hungarian paprika
- Lemon slices and dill sprigs for garnish
directions
- 1
1. 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.
- 2
2. 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.
- 3
3. Preheat the broiler.
- 4
4. Place the toast rounds 1/2" apart on baking sheets. Top each one with a heaping teaspoon of scallop mixture and sprinkle lightly with paprika.
- 5
5. Broil the puffs 5 inches from the heat until puffed and golden, 2-3 minutes. Serve hot. Makes 12 dozen.
Source: Jane
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