Roger's Scallop Tarts

• 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

1. Separate the corals of the scallops from the bodies.
2. Chop the garlic and fry it in a little oil until done, but not browned.
3. Add the scallop corals briefly until just cooked.
4. Blend contents of the pan with the cream cheese, preferably in a blender, until it is very smooth.
5. Season and add in some of the lemon juice to taste.
6. Place a little of the cheese mixture into each pastry case.
7. Slice each scollop into two or three disks about 0 1/2 centimeters thick, and marinade them for anout 10 minutes in the lemon juice.
8. Lightly fry the scallops, lay on the pastry cases, and decorate with caviar.
9. Serve immediately.

pastry, scallops, garlic, cream cheese, lemon juice, vegetable oil, decorate

Taken from recipeland.com/recipe/v/rogers-scallop-tarts-43839 (may not work)