Name: Roger's Scallop Tarts
Ingredients: 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.

The Spirit does not glorify Himself; He glorifies the Son… This is, to me, one of the most amazing and remarkable things about the biblical doctrine of the Holy Spirit. The Holy Spirit seems to hide Himself and to conceal Himself. He is always, as it were, putting the focus on the Son, and that is why I believe, and I believe profoundly, that the best test of all as to whether we have received the Spirit is to ask ourselves, what do we think of, and what do we know about, the Son. Is the Son real to us? That is the work of the Spirit. He is glorified indirectly; He is always pointing us to the Son.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

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.

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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