Roger's scallop tarts

Yield: 4 Servings

Measure Ingredient
12 \N Tiny pastry cases (about 3cm across)
12 mediums Scallops
2 \N Cloves garlic
5 ounces Full fat cream cheese
\N \N The juice of half a lemon
\N \N Oil for frying
\N \N Caviar to decorate.

Separate the corals of the scallops from the bodies. Chop the garlic and fry it in a little oil until done, but not browned. Add the scallop corals briefly until just cooked. Blend contents of the pan with the cream cheese, preferably in a blender, until it is very smooth. Season and add in some of the lemon juice to taste.

Place a little of the cheese mixture into each pastry case.

Slice each scollop into two or three disks about ½ cm thick, and marinade them for anout 10 mins in the lemon juice. Lightly fry the scallops, lay on the pastry cases, and decorate with caviar.

Serve immediately.

This is absolutely delicious - makes a nice light starter or an amuse-bouche for a longer meal.

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