Roger's Scallop Tarts

Directions

1. 1

   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

2. 2

   Separate the corals of the scallops from the bodies

3. 3

   Chop the garlic and fry it in a little oil until done, but not browned

4. 4

   Add the scallop corals briefly until just cooked

5. 5

   Blend contents of the pan with the cream cheese, preferably in a blender, until it is very smooth

6. 6

   Season and add in some of the lemon juice to taste

7. 7

   Place a little of the cheese mixture into each pastry case

8. 8

   Slice each scollop into two or three disks about 0.5 cm thick, and marinade them for anout 10 mins in the lemon juice