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Source: Stop and Smell the Rosemary

Dilled Scallop Puffs
This recipe yields 80 to 100 puffs.
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Serves: varies
Prep Time: 15 minutes
Cook Time: 10 minutes
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3 tablespoons unsalted butter
1 pound fresh bay scallops, minced
2 teaspoons lemon zest, minced
3 cloves garlic, minced
3 tablespoons chopped fresh dill
6 to 8 ounces Baby Swiss cheese, shredded(1 1/2 to 2 cups)
1 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or white pepper
2 loaves white bread, very thinly sliced

Melt butter in a medium saucepan. Add scallops, lemon zest, and garlic. Saute 2 to 3 minutes. Add dill and saute 30 seconds. Cool. Add cheese, mayonnaise, and pepper to cooled mixture. Stir to combine.
Preheat broiler. Using a 1 1/2 to 2-inch round cookie cutter, cut bread slices into rounds. Transfer rounds to a baking sheet and toast on one side in the oven. Mound scallop mixture on untoasted side of each bread round. Sprinkle with paprika. Broiled 2 to 3 minutes, until light brown and bubbly. Serve immediately.

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