|Scallops||1⁄2 Pound (Use Large Sized Ones)|
|Sandwich bread slice||6|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||2 Tablespoon, drained|
|Chopped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
In a medium saucepan, cook scallops in lightly salted water to cover, about 5 minutes.
Cut each cooked scallop into 4 pieces; set aside.
Remove crusts from bread.
Toast bread on 1 side.
Cut each slice into 4 squares or triangles.
In a small bowl, combine mayonnaise, relish, parsley, ketchup and lemon juice.
In a small bowl, beat egg white until stiff but not dry.
Fold into mayonnaise mixture.
Place 1 piece of cooked scallop on untoasted side of bread.
Top with egg white mixture.
Preheat broiler if necessary.
Place oven shelf 5 to 8 inches from heating element.
Arrange unbaked puffs in a broiler pan.
Broil puffs 2 to 3 minutes until bubbly and golden brown.