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
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.
Praline Tart with Praline Ice Cream by Jean-Paul Lacombe
Praline Tart with Praline Ice CreamJean-Paul LacombeLeon de LyonLyon, France Dessert, Great Chefs of the World #172Makes one 10-inch tart Pralines de St.-Genix are a specialty in Lyons, puffed pink sugar shells enveloping the small hazelnuts
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Gordon Ramsay
I Made A Transparent Pie
Thanks to Emergen-C for sponsoring this video! Buy now: #EmergenC #ad
If I'm being transparent (hah, see what I did there), this was a rather pointless yet fun video to make. I mean, why turn your lemon meringue pie clear when you can just make the usual version? Because it's fun...that's why.
A great lemon pie has several simple components: a buttery, flaky crust, a sweet and smooth lemon curd filling, and a light, frothy torched meringue on top. And with this clear lemon pie we'll be making today, that's exactly what I'm trying to mimic. Everything will remain unchanged except the filling, which may prove difficult.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
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One Chef One Critic E82, Guests: Lisa Moore, Chris Chafe Dishes: lobster mac & cheese, scallop crudo
In episode 82 One Chef One Critic welcomed guest, Lisa Moore, for whom they made lobster macaroni and cheese. The featured dining venue was Spirit of Newfoundland Screech Room. Jeremy Bonia made an appearance as the show’s senior wine expert. Karl and Steve wrapped up the episode by chatting with Spirit of Newfoundland chef, Chris Chafe, who demonstrated how to prepare a crudo of scallop and beetroot. 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 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 chef.