| 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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