*From Diane Bianco's recipe book, "Let's Party in Maine"

RECIPE EQUALS 6 DOZEN

1. 1 ½ TBSP. UNSALTED BUTTER
2. 1 POUND BAY SCALLOPS QUARTERED
3. 1 TEASPOONS FINELY MINCED LEMON ZEST
4. 1 ½ CLOVES GARLIC, MINCED
5. 1 1/2 TABLESPOONS CHOPPED FRESH DILL, OR 1 ½ TSP. DRIED DILL
6. 1 CUPS GRATED SWISS OR GRUYERE CHEESE
7. 1 ¼ CUPS HELLMAN’S MAYONNAISE
8. FRESHLY GROUND PEPPER TO TASTE
9. 6 DOZEN ROUND BREAD CUT OUTS LIGHTLY TOASTED
10. DASH SWEET HUNGARIAN PAPRIKA

Melt the butter in a medium skillet or saute` pan over medium high heat. Add the
scallops, lemon zest, and garlic, Cook, stirring constantly until the scallops are just barely cooked through 2 to 3 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 oven to 375 degrees. Place the toast rounds ½ inch apart on baking sheet. Top each toast with a heaping tsp. Of the scallop mixture and sprinkle lightly with paprika.

Bake for 7 to 10 minutes till lightly brown. Serve hot.

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