Scallop Puffs Que Sera 
from Nantucket Open-House Cookbook by Sarah Leah Chase 

Tip: Figure 2 to 3 per person and broil at the hosts' home. 

2 tablespoons unsalted butter 1 cup mayonnaise 
1/2-pound bay scallops, quartered Freshly ground pepper to taste 
1 teaspoon finely grated lemon zest 24 + White Melba toast snacks (the round ones) 
2 cloves garlic, minced Paprika  
2 tablespoons chopped fresh dill Lemon slices and dill sprigs for garnish  
1 cup grated Swiss or Gruyere cheese 

1. Melt butter in a medium skillet or sauté pan over medium-high heat. Add scallops, lemon zest and garlic. 
Cook, stirring constantly, until the scallops are just barely cooked through 2 to 3 minutes. Add dill and cook 30 
seconds longer. Let cool to room temperature. 
2. Add cheese, mayo and pepper to scallop mixture and stir to combine well. Refrigerate covered until ready 
to use, but no longer than a week. 
3. Preheat the broiler. 
4. Place Melba rounds 1/2 inch apart on baking sheets. Top each with a heaping teaspoon of scallop 
mixture, sprinkle lightly with paprika. 
5. Broil puffs 5 inches from heat until puffed and golden 2-3 minutes. Transfer to platters and garnish with 
lemon. Serve hot.