Scallop puffs que sera from Nantucket Open-House Cookbook by Sarah Leah Chase

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmecely on November 17, 2013

    This is a wonderful and most delicious recipe and makes quite a few servings. I use Gruyere cheese and have made it with shrimp for a guest who was allergic to scallops. I also use a thin baguette, which I slice thinly and toast. One of the best appetizers I have ever made and so full of flavor!

  • notalice on July 12, 2011

    a hit every time I've made this - easy to make the scallop mixture ahead of time, then assemble and pop in the oven at the last minute.

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