Dilled Scallop Puffs

3 tablespoons butter

1 pound bay scallops, minced

2 teaspoons lemon zest, minced

3 cloves garlic, minced

3 tablespoons fresh dill

8 ounces baby Swiss cheese, shredded

1 cup mayonnaise

½ teaspoon white pepper, ground

2 pounds firm white bread

Melt butter in medium saucepan. Add scallops, lemon zest and garlic; saute 2 to 3 minutes. Add dill and saute 30 seconds; cool slightly. Stir in cheese, mayonnaise and pepper until well-combined.

Preheat broiler. Cut bread slices into rounds using a 1- to 2-inch round cookie cutter. Transfer rounds to baking sheet and toast on one side under broiler, 1 to 3 minutes. (Watch carefully.) Mound scallop mixture on untoasted side of bread rounds; sprinkle with paprika and broil 2 to 3 minutes until light brown and bubbly. Serve immediately.

Makes 80 to 100 puffs.

Cook's note: Scallop mixture and bread rounds may be prepared ahead and assembled just before broiling.