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Name: Scallop Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Freshly grated; 1 ts Fresh Lemon Juice; ; the crusts; 1/2 lb Sea scallops; 1/4 c Mayonnaise; 1/2 ts Dijon-style mustard; 1 lg Egg white; 1 tb Finely chopped fresh parsley; 8 sl Homemade-type white bread;; ; squares; ; discarded, and each; ; slice cut into 4

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INGREDIENTS

1/4 c Freshly grated
1 ts Fresh Lemon Juice
; the crusts
1/2 lb Sea scallops
1/4 c Mayonnaise
1/2 ts Dijon-style mustard
1 lg Egg white
1 tb Finely chopped fresh parsley
8 sl Homemade-type white bread;
; squares
; discarded, and each
; slice cut into 4

Servings

INSTRUCTIONS

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

NOTES

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Scallop Puffs

1/4 c Freshly grated
1 ts Fresh Lemon Juice
 ; the crusts
1/2 lb Sea scallops
1/4 c Mayonnaise
1/2 ts Dijon-style mustard
1 lg Egg white
1 tb Finely chopped fresh parsley
8 sl Homemade-type white bread;
 ; squares
 ; discarded, and each
 ; slice cut into 4

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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Nutrition

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Serving Size: 1 Serving (388g)
Recipe Makes: 1 servings

Calories: 676
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 676

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