Roger's Scallop Tarts
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pastry
tiny cases, about 3 centimeters across |
* |
| 12 | medium |
scallops
|
*
|
| 2 | cloves |
garlic
|
|
| 5 | ounces |
cream cheese
|
|
| 1 | x |
lemon
juice of 1/2 |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
caviar
to decorate |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pastry
tiny cases, about 3 centimeters across |
* |
| 12 | medium |
scallops
|
*
|
| 2 | cloves |
garlic
|
|
| 144.5 | ml/g |
cream cheese
|
|
| 1 | x |
lemon
juice of 1/2 |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
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 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.
