- 12 slices of bread - thick slices from a homemade or Italian type bread works best.
- 1 pound bay scallops
- 1/2 cup mayonnaise
- 1/2 cup freshly grated Swiss Cheese
- 1 tsp. Dijon mustard
- 2 tsp. lemon juice
- 3 T. finely chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp. pepper
- 2 large egg whites - beaten
Toast the bread lightly. Remove the bread crusts and cut each slice into quarters; set aside. Place the scallops in a heavy saucepan. Add enough hot water to cover the scallops completely. Cook over low heat for about 5 minutes. Pour the scallops into a colander or a large strainer to drain; set aside. In a mixing bowl, combine the mayonnaise, grated Swiss, Dijon mustard, lemon juice, parsley, salt and pepper; mix together. Add the scallops and toss together lightly; set aside. In a small mixing bowl, beat the egg whites until stiff. Fold the beaten egg whites into the scallop mixture. Top each square of toast with about one tablespoon of the scallop mixture. Arrange on baking sheets. Place the filled baking sheets in the oven, about 6" below the broiler. Broil until the scallop topping is light golden brown and bubbling. Makes 48 puffs.