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
Great Chefs of America | Julian Serrano, Roxsand Scocos, and Shane Gorringe (S5E3)
Chefs: Julian Serrano, Roxsand Scocos, and Shane Gorringe
Recipes included with this episode: Roast Langoustine with Pisto, Confit Duck Salad, and German Country Plum Tart. Restaurants include: Picasso in Las Vegas, Roxsand Restaurant Phoenix, and Zoë’s Bakery in Covington.
--- Video Navigation 0:00 - Roast Langoustine with Pisto 9:54 - Confit Duck Salad 16:18 - German Country Plum Tart
One Chef One Critic E106 Guests: Kelly Sandoval, Kathy Jaeger Dishes scallops entrée, artichoke tart
In episode 106 One Chef One Critic welcomed guest, Kelly Sandoval, for whom they prepared an entrée of sea scallops and shrimp. Wines were recommended by One Chef One Critic expert, Martin Verhoeks. The food business featured was Newfoundland Eggs incorporated. Karl and Steve wrapped up the episode by chatting with NL Eggs Corp. chef, Kathy Jaeger, who demonstrated how to make a zucchini and artichoke tart. Background: In 2008 Karl Wells was asked to create a show for Rogers TV that he would co-produce and host. With the creative help of his Rogers TV co-producer, Krissy Holmes, they developed One Chef One Critic. Karl was the critic and Steve Watson was selected to be the chef. It ran for 10 consecutive seasons and became one of Rogers TV's all-time most popular shows. The show had three main goals: to feature an interesting community guest, to make an interesting meal, and to profile an interesting local restaurant or food business and its chef, or an independent chef.
Escarole with White Beans and Dried Tart Cherries
Escarole and White Beans. A great combination that everyone will enjoy. Serve at room temperature makes this an all year round great, do-ahead dish.
Joshua Severson's Scallops
Joshua Severson, executive chef at Selanne Steak Tavern in Laguna Beach, joins Cathy Thomas to prepare scallops.
bert and ernie on family guy
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Great Chefs of America | Michael Smith, Joachim Splichal, and Deborah Snyder (S5E20)
Chefs: Michael Smith, Joachim Splichal, and Deborah Snyder (S5E20)
Recipes included with this episode: Sauteed Diver Sea Scallops, Ahi Tuna Tower, and Chocolate-Pistachio Tart. Restaurants include: The American Restaurant in Kansas City, Patina Los Angeles, and Judson Grill in New York.
-- Video Navigation 0:00 - Sauteed Diver Sea Scallops 7:55 - Ahi Tuna Tower 15:12 - Chocolate-Pistachio Tart