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. Drain the scallops well and cut them into 1/2-inch pieces. 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. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly. 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). Makes 32 hors doeuvres. Gourmet June 1992
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 370 (55%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 21.8g|
|Cholesterol 104.5mg||32 %|
|Sodium 1282mg||44 %|
|Potassium 817.9mg||22 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 34.4g|
|Protein 42.5g||61 %|
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Calories per serving: 676
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