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| Scallop Puffs |
| Ingredients 1/2 lb fresh sea scallops 1/4 cup Hellmann's or Best Foods mayonnaise 1/4 cup freshly grated Gruyère 1/2 teaspoon Dijon 1 teaspoon freshly squeezed lemon juice 1 tablespoon finely chopped fresh parsley coarse salt freshly ground black pepper 1 large egg white 8 slices best-quality white sandwich bread, toasted lightly, crusts removed and quartered Method Preheat the broiler Poach the scallops in salted water in a saucepan, 5 minutes. Drain and cut scallops into 1/2 inch pieces. In a bowl combine the mayonnaise, Gruyère, Dijon, lemon juice, parsley and salt and pepper to taste. Add the scallops and toss to combine. Beat the egg white until it just holds stiff peaks; fold beaten egg whites into scallop mixture. Top each square of bread with a heaping teaspoon of the scallop mixture. Arrange 1/2 inch apart of baking sheets and broil 6 inches below brolier 1 to 2 minutes or until the topping is bubbling and lightly golden [do not allow the edges of the toasts to burn]. Makes 32 hors d'oeuvres |
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