1 lb. bay scallops
3 tbsp. garlic
3 tbsp. lemon zest (fine)
3 tbsp. fresh dill
3 tbsp. butter
1/4 c. white wine
2-4 c. mayonnaise
Pepper and salt to taste
1 1/2 c. grated Swiss

Melt butter in a large saucepan. Add scallops, garlic, and white wine. Cook until the scallops are very lightly cooked. Add the dill and cook for an additional 30 seconds. Remove from heat. Cool the mixture. After the mixture is cool, process the mixture in a food processor until fine. Remove. Add mayonnaise, cheese, and spices. Spread on bread rounds cut with cookie cutters. Sprinkle with paprika. Broil 2-4 minutes or until lightly browned. Serve hot.