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
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.
Scallops the professional way.
Once you have mastered this delicate seafood, you will be able to vary the accompaniments every time. I was taught by 2013 winner of BBC Masterchef Professionals, Steven Edwards at the Seasons cookery school
Maple Mushroom Chicken Pasta & Tasty Scallops | One Chef One Critic
One Chef One Critic television personality and Telegram Food Critic, Karl Wells, together with Central Dairies Executive Chef, Steve Watson, lead viewers on a voyage of discovery of Newfoundland cuisine and food culture. In this episode Karl and Steve welcomes Brianna Gosse, Singer/song writer, into the kitchen for Maple Mushroom Chicken pasta. Plus Geoff Adams, from the Curtain Call Cafe, makes a tasty scallop appetizer.
JWOWW’s Valentine’s Dinner for Roger!
Hey guys, it’s Jenni! Valentine’s Day is around the corner, and it’s the one time of year I do something super-special for Roger. So this year, I’m making his favorite meal, Chicken Parm over Whole Wheat Pasta, and his favorite cocktail, Spicy Bloody Mary with The Works! Let me know what you plan to do for your significant other this Valentine’s in the comments below!
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Jennifer Jenni Farley (born February 27, 1986), also known as JWoww, is an American television personality. She first came to prominence as one of the eight main cast members in the MTV reality series Jersey Shore, and is a main cast member of its spin-off, Snooki & JWoww. She has also made several appearances on other shows, such as TNA Impact! and Disaster Date. JWoww also promotes a line of suntanning products with the Australian Gold Company.
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Artichokes à la Barigoule by Roger Vergé
Artichokes à la BarigouleRoger VergéRestaurant Moulin des MouginsMougins, FranceAppetizer, Great Chefs of the World #173A simple vegetable dish, Artichokes à la Barigoule combines some of the most wonderful flavors of southern FranGC World 173A