Roger's Scallop Tarts

1. 1

   Separate the corals of the scallops from the bodies.

2. 2

   Chop the garlic and fry it in a little oil until done, but not browned.

3. 3

   Add the scallop corals briefly until just cooked.

4. 4

   Blend contents of the pan with the cream cheese, preferably in a blender, until it is very smooth.

5. 5

   Season and add in some of the lemon juice to taste.

6. 6

   Place a little of the cheese mixture into each pastry case.

7. 7

   Slice each scollop into two or three disks about 0 1/2 centimeters thick, and marinade them for anout 10 minutes in the lemon juice.

8. 8

   Lightly fry the scallops, lay on the pastry cases, and decorate with caviar.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.