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Scallop Tarts
Serves 4

12 tiny pastry cases (about 3cm across)
12 medium - large scallops
2 cloves garlic
5 oz full fat cream cheese
The juice of half a lemon

Oil for frying
caviar to garnish

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.

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