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Dilled Scallop Puffs
From Stop and Smell the Rosemary
3 tablespoons unsalted butter
1 pound fresh bay scallops, minced
2 teaspoons minced lemon zest
3 cloves garlic, minced
3 tablespoons chopped fresh dill
6-8 ounces Baby Swiss cheese, shredded (1½ to 2 cups)
1 cup mayonnaise
½ teaspoon freshly ground white or black pepper
2 loaves white bread, very thinly sliced
Paprika
Melt butter in a medium saucepan. Add scallops, lemon zest and garlic. Sauté 2 to 3 minutes. Add dill and sauté 30 seconds. Cool. Add cheese, mayonnaise and pepper to cool mixture. Stir to combine.
Preheat broiler. Using a 1½- to 2-inch round cookie cutter, cut bread slices into rounds. Transfer rounds to a baking sheet and toast on one side in the oven. Mound scallop mixture on untoasted side of each bread round. Sprinkle with paprika. Broil 2 to 3 minutes, until light brown and bubbly. Serve immediately. Yields 80 Puffs.
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