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 doeuvres.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.