Scallops Crostini

Recipe courtesy of Chef Maggie Burns

3 tablespoons unsalted butter

1 pound Alaska scallops, quartered

2 teaspoons lemon zest, finely minced

3 cloves garlic, minced

3 tablespoons fresh dill, chopped

2 cups Swiss or Gruyere cheese, grated

2¼ cups mayonnaise

Freshly ground pepper to taste

12 dozen 1-inch rounds cut from high-quality white bread, lightly toasted

Sweet Hungarian paprika

Lemon slices and dill sprigs for garnish

Melt the butter in a medium skillet or sauté pan over medium-high heat. Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are barely cooked through, two to three minutes. Add the dill and cook 30 seconds longer. Let cool to room temperature. Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use, but no longer than a week. Preheat broiler. Place the toast rounds half an inch apart on baking sheets. Top each round with a heaping teaspoon of the scallop mixture and sprinkle lightly with paprika. Broil the puffs five inches from the heat until puffed and golden, two to three minutes. Transfer the puffs to a platter and garnish with lemon slices and dill springs. Serve hot. Makes 12 dozen.