Scallop Puffs

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3 Tablespoons unsalted butter or margarine
1 lb bay scallops, quartered
2 teaspoons lemon zest, finely minced
3 cloves garlic, minced
3 tablespoons chopped fresh dill
3 ½ loaves mall, thin white sandwich bread (Pepperidge Farm works well)
2 cups shredded Gruyere cheese
2 ½ cups mayonnaise
Dash of Tabasco
Salt and freshly ground pepper to taste
Sweet Hungarian paprika

Melt butter in a medium skillet over medium high heat. Add the scallops, lemon zest, and garlic.  Cook 2 to 4 minutes, stirring constantly, until the scallops are just done. Remove from heat and cool to room temperature. (The scallop mixture will keep covered in the refrigerator up to 4 days.)

Preheat the broiler. Cut the bread into 1 inch rounds, place on the baking sheet, and toast lightly on both sides. Combine the cheese, mayonnaise, Tabasco, salt and pepper, and the scallops in a medium bowl and mix well.  Place the toast rounds ½ inch apart on baking sheet. Top each round with a heaping teaspoon of scallop mixture, and sprinkle lightly with paprika. Broil 5 inches from the heat for 2 or 3 minutes or until puffed and golden. You can garnish with lemon slices and/or dill sprigs.

Makes 12 dozen

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