Roger's Scallop Tarts

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 0½ centimeters thick, and marinade them for anout 10 minutes in the lemon juice.

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

Serve immediately.