Scallop Puffs

• 3 Tbsp. butter
• 1 lb. scallops, chopped (bay or sea)
• 2 tsp. finely minced lemon zest
• (I drizzle fresh lemon)
• 3 cloves chopped garlic
• sprinkle of dill weed (you need this for flavor)
• 2 c. grated Swiss cheese
• 2 1/4 c. Hellmann's mayonnaise
• pepper to taste
• 2 pkgs. Pepperidge Farm cocktail bread (difficult to find after holidays; try whatever available at deli or bakery department)

1. Melt the butter in the large frypan.
2. Add the scallops, lemon zest and garlic.
3. Cook over medium-high heat, stirring constantly, about 5 minutes.
4. Add the dill and let cool to room temperature. Add cheese, mayonnaise and pepper to the scallop mixture and stir to combine well.
5. Refrigerate in a covered bowl until ready to use, no longer than a week.
6. Preheat broiler and arrange cocktail bread on cookie sheet.
7. Broil 1 minute and turn them over and top with a heaping teaspoon of the scallop mixture.
8. Broil until puffed and golden - approximately 2 minutes.
9. Keep an eye on them when broiling.
10. Usually a big hit!

butter, lemon zest, garlic, dill, swiss cheese, mayonnaise, pepper, cocktail bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953635 (may not work)