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Eggs June 1992 1 servings

INGREDIENTS

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

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 d'oeuvres.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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