Scallop Tarts
Ingredients
- 12 tiny pastry cases (about 3cm across)
- 12 medium - large scallops
- 2 cloves garlic
- 5 ounce full fat cream cheese
- The juice of half a lemon
Instructions
Serves 4. Oil for frying caviar to garnish 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 0.5 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.