Ingredients:

• 1 lb bay scallops, drained
• 1 1/2 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 and dill sprigs for garnish

Directions:

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 1 1/2 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

Per serving: 767calories (69% calories from fat); 59g total fat; 12g saturated fat; 171mg cholesterol; 710mg sodium; 33g total carbohydrates; 25g protein