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Lemony Scallop Boats

3 tablespoons unsalted butter
1 pound bay scallops
2 teaspoons lemon zest, finely minced
3 cloves garlic minced
3 tablespoons fresh dill, chopped or 1 teaspoon dried
1 pound Swiss cheese, grated
2 1/2 cups mayonnaise
freshly ground pepper
Twelve dozen 1" bread shapes (oval or round)

Melt the butter in a medium skillet over medium high heat. Add
scallops, lemon zest, and garlic. Cook, stirring constantly until
the scallops are just barely cooked through. 2-3 minutes. Add
the dill and cook 30 seconds longer. Let cool to room temperature.
Add the cheese, mayonnaise, and pepper to a scallop mixture and
stir to combine well. Refrigerate in a covered bowl until ready
to use, up to a week. Cut bread shapes out of firm sandwich bread
(premium brands, not the spongy type) Using an pointed oval cutter
(boat-shaped). Arrange on cookie sheet and toast bread on one
side. Turn white side up and spread with scallop mixture. This
can be frozen right on the cookie sheet at this point and transferred
to freezer bags when filling is firm. No need to defrost before
baking. Preheat broiler, Broil 2-3 min. until puffed and golden.


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