Scallop Puffs
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
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 Gruyére, 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)
6
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
7
Drain the scallops well and cut them into 1/2-inch pieces
8
In a bowl whisk together the mayonnaise, the Gruyére, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well
9
In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly
10
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)