Scallops with Gruyère Cheese

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

Makes 4 — 6 servings

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

Allergy Warning: Contains MilkContains EggsContains ShellfishContains WheatContains Soy

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