Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Tiny pastry cases (about
-3cm across)
12 md Scallops
2 Cloves garlic
5 oz Full fat cream cheese
The juice of half a lemon
Oil for frying
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 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.
This is absolutely delicious - makes a nice light
starter or an amuse-bouche for a longer meal.
