Rogers Scallop Tarts
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INGREDIENTS
- 2 Garlic
- 12 md Scallops
- juice of half a lemon
- Caviar ; to decorate
- 5 oz Full fat cream cheese
- 12 Tiny pastry cases
- Oil for frying
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (80g) | ||
| Recipe Makes: 4 | ||
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| Calories: 129 | ||
| Calories from Fat: 68 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.6g | 10 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 4.2g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 14.1mg | 4 % | |
| Sodium 294.4mg | 10 % | |
| Potassium 208.8mg | 5 % | |
| Total Carbohydrate 4.5g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 4.5g | ||
| Protein 10.7g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 129
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