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Recipe by: selena
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See below ingredients and instructions of the recipe
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.
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.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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