Rogers Scallop Tarts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12: Tiny pastry cases, about 3cm across
12 medium: Scallops,
2 Cloves: garlic,
5 ounce: 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 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.
Source from luhu.jp
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.
Source from luhu.jp
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