*From Diane Bianco’s recipe book, “Let’s Party in Maine”RECIPE EQUALS 6 DOZEN1. 1 ½ TBSP. UNSALTED BUTTER2. 1 POUND BAY SCALLOPS QUARTERED3. 1 TEASPOONS FINELY MINCED LEMON ZEST4. 1 ½ CLOVES GARLIC, MINCED5. 1 1/2 TABLESPOONS CHOPPED FRESH DILL, OR 1 ½ TSP. DRIED DILL6. 1 CUPS GRATED SWISS OR GRUYERE CHEESE7. 1 ¼ CUPS HELLMAN’S MAYONNAISE8. FRESHLY GROUND PEPPER TO TASTE9. 6 DOZEN ROUND BREAD CUT OUTS LIGHTLY TOASTED10. DASH SWEET HUNGARIAN PAPRIKAMelt the butter in a medium skillet or saute` pan over medium high heat. Add the scallops, lemon zest, and garlic, Cook, stirring constantly until the scallops are just barely cooked through 2 to 3 minutes. Add the dill and cook 30 seconds longer. Let cool to room temperature. Add the cheese, mayonnaise, and pepper to the scallop mixture and stir to combine well. Refrigerate in a covered bowl until ready to use, but no longer than a week. Preheat oven to 375 degrees. Place the toast rounds ½ inch apart on baking sheet. Top each toast with a heaping tsp. Of the scallop mixture and sprinkle lightly with paprika. Bake for 7 to 10 minutes till lightly brown. Serve hot.