| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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