1 1/2 tablespoons of butter (to saute the scallops)
1/2 lb bay scallops, quartered
1 teaspoon lemon zest
1-1/2 cloves garlic, minced
1-2 teaspoons dill
1 cup grated gruyere cheese (or swiss)
1-1/8 cups Hellmans mayonnaise (brand does make a difference!)
18 toasted bread rounds or phyllo cups (found in the freezer section)
Paprika
Instructions
Saute scallops on high until opaque, 2-3 minutes (don't overcook!). Drain the water/juice from the scallops. Let cool
Mix the cooled scallops with lemon zest, garlic, dill, gruyere cheese and mayonnaise. This mixture can be refrigerated up to one week.
Spread the mixture onto a toasted bread round, or fill the phyllo cup halfway. Sprinkle paprika over the top and place bread rounds in broiler until they "puff" up and are slightly browned (not too long!). If you are using the phyllo cups, bake as directed.
Originally Submitted
11/17/2008
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