Scallop Puffs

• 3 Tbsp. butter
• 2 tsp. grated lemon rind
• 3 cloves garlic, minced
• 1 lb. baby scallops, coarsely chopped
• 3 Tbsp. chopped fresh dill
• 2 c. grated Jarlsberg cheese
• 1 1/2 c. mayo or low-fat mayo
• ground pepper to taste
• approximately 15 slices Pepperidge Farm white sandwich bread
• paprika

1. In a large skillet, melt butter.
2. Saute lemon rind, garlic and scallops for 3 minutes.
3. Stirring constantly, add the dill and cook 30 seconds longer.
4. Cool to room temperature.
5. Stir in cheese, mayo and pepper.
6. Refrigerate covered until ready to use (up to 3 days). Remove crusts from bread.
7. Cut into quarters.
8. Toast at 400u0b0 for 5 minutes.
9. Turn over and top with scallop mix.
10. Sprinkle with paprika.

butter, lemon rind, garlic, baby scallops, dill, cheese, mayo, ground pepper, white sandwich bread, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953613 (may not work)