Scallop Puffs

• 1/2 pound sea scallops
• 1/4 cup mayonnaise
• 1/4 cup freshly grated Gruyere
• 1/2 teaspoon Dijon-style mustard
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely chopped fresh parsley leaves
• 1 large egg white
• 8 slices of homemade-type white bread, toasted lightly, the crusts discarded, and each slice cut into 4 squares

1. In a saucepan combine the scallops with enough salted water to cover them completely, bring the water to a simmer, and poach the scallops for 5 minutes.
2. Drain the scallops well and cut them into 1/2-inch pieces.
3. In a bowl whisk together the mayonnaise, the Gruyere, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well.
4. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly.
5. Top each bread square with a heaping teaspoon of the scallop mixture, arrange the puffs about 1/2 inch apart on baking sheets, and broil them under a preheated broiler about 6 inches from the heat for 1 to 2 minutes, or until the toppings are bubbling and lightly golden (do not allow the edges of the toasts to burn).

scallops, mayonnaise, freshly grated gruyere, mustard, lemon juice, parsley, egg white, white bread

Taken from www.epicurious.com/recipes/food/views/scallop-puffs-12140 (may not work)