1 lb bay scallops, drained |
1½ Tbsp unsalted butter |
1 tsp finely minced lemon zest |
2 cloves garlic, minced |
2 Tbsp chopped fresh dill, or to taste |
1 cup grated Gruyère cheese |
1 cup plus 2 Tbsp Delouis Fils fresh mayonnaise |
Freshly ground pepper, to taste |
1/2 loaf French baguette, split lengthwise |
Sweet Hungarian paprika |
Lemon slices for garnish |
Dill springs for garnish |
Pat dry scallops, and cut in half. Melt butter in a medium skillet over medium-high heat. Add the scallops, lemon zest, and garlic. Cook, stirring constantly, until the scallops are just barely cooked, about 1½ to 2 minutes. Add the dill, and cook 30 seconds longer. Strain liquid; set liquid aside. Cool to room temperature.
Preheat broiler.
Combine the essence from the strained liquid, cheese, mayonnaise, and pepper in a bowl. Add the scallops to the mayonnaise mixture.
Lightly toast bread. Spread the scallop mixture on the baguette slices. Sprinkle with paprika. Broil 5 inches from the heat until golden. Let rest 5 to 10 minutes before cutting into portions. Garnish with lemon slices and dill sprigs. Makes 4 to 6 servings
