Scallop Puffs - cooking recipe

Ingredients

3 Tbsp. butter
1 lb. scallops, chopped (bay or sea)
2 tsp. finely minced lemon zest
(I drizzle fresh lemon)
3 cloves chopped garlic
sprinkle of dill weed (you need this for flavor)
2 c. grated Swiss cheese
2 1/4 c. Hellmann's mayonnaise
pepper to taste
2 pkgs. Pepperidge Farm cocktail bread (difficult to find after holidays; try whatever available at deli or bakery department)

Preparation

Melt the butter in the large frypan.
Add the scallops, lemon zest and garlic.
Cook over medium-high heat, stirring constantly, about 5 minutes.
Add the dill and let cool to room temperature. Add cheese, mayonnaise and pepper to the scallop mixture and stir to combine well.
Refrigerate in a covered bowl until ready to use, no longer than a week.
Preheat broiler and arrange cocktail bread on cookie sheet.
Broil 1 minute and turn them over and top with a heaping teaspoon of the scallop mixture.
Broil until puffed and golden - approximately 2 minutes.
Keep an eye on them when broiling.
Usually a big hit!