Preparation / Directions:
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 scallop into two or three disks about 0.5 cm thick, and marinade them for about 10 minutes in the lemon juice. Lightly fry the scallops, lay on the pastry cases, and decorate with caviar.
This is absolutely delicious - makes a nice light starter or an amuse-bouche for a longer meal.