Roger's scallop tarts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tiny pastry cases (about 3cm across) | |
| 12 | mediums | Scallops |
| 2 | Cloves garlic | |
| 5 | ounces | Full fat cream cheese |
| The juice of half a lemon | ||
| Oil for frying | ||
| Caviar to decorate. | ||
Directions
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.