| 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
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