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 Caviar to decorate. 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.
How To make Roger's Scallop Tarts's Videos
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Shrimps Stuffed with Scallop Mousse from Chef Patrick Gauducheau
Red and yellow pepper sauces form the setting for
shrimp filled with a light scallop mousse and poached
in fish stock. Zucchini julienne garnishes the dish. Chef
Gauducheau poaches three shrimp in a pan, starting the
cooking on top of the stove to quickly bring the stock
to a boil, then finishing in the oven. In preparing a
quantity for four, dividing the shrimp and stock
between two pans would probably work best, and the
stock quantity listed is enough for a divided
preparation.
Potato Crusted Branzino – Bruno Albouze
Potato crusted Branzino is a spectacular dish and yet, doable. It is inspired by Paul Bocuse's iconic recipe ''Le rouget en écailles de pommes de terre''. Rouget (red mullet) can be subbed for Branzino/Loup de Mer (“the wolf of the sea”). Served with beurre blanc/beurre Nantais and fried leeks. To get the full recipe go to Online culinary courses: Instagram@ Facebook@ Pinterest@ Twitter@
Onion Pie from Chef Pierre Castagne
You need to start a day ahead, as the onion puree must
be cold for the final preparation. Pierre Castagne's
Onion Pie is the perfect French bistro-style tart and
makes a wonderful appetizer, lunch, or brunch dish.
Joshua Severson's Scallops
Joshua Severson, executive chef at Selanne Steak Tavern in Laguna Beach, joins Cathy Thomas to prepare scallops.
MARCO RESPONDS: How to chop an ONION the REAL way
In response to celebrity chef Jamie Oliver's onion chopping method, Marco Pierre White talks us through the REAL way to cut an onion!
Marco take us through the history of cutting onions from the classic chef school method of using kitchen crystals, to his far fetched preferred personal method.
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