Leek and scallop tartlets recipe

Individual puff pastry tarts filled with oven caramelized leek and scallops. Delicious as an indulgent first course with a light salad garnish or serve with new potatoes and a mixed leaf salad as a main meal.

Ingredients

• 500g/17oz chilled puff pastry
• 450g/1lb leeks, trimmed and cut into matchstick size pieces
• 1 clove garlic, crushed
• 25g/1oz butter
• 1tbsp light and mild olive oil
• 225g/8oz scallops, halved horizontally
• 2tbsp fresh chopped flat leaf parsley
• Light sprinkling sea salt and ground black pepper
• Saffron Hollandaise
• 200ml/ 7oz crème fraiche
• 4g sachet saffron strands
• 15g/ 1/2oz butter
• 1tsp cornflour blended with 1tbsp cold water
• 1tbsp white balsamic vinegar
• Sprigs of flat leaf parsley and lime wedges (to garnish)

Method

1. Cut pastry block into 4 even squares. Roll each out to an approximate thickness of a £1 coin and cut into rounds using a 14cm/6in saucer as a template. Place onto a baking sheet lined with baking parchment.
2. Prepare topping. Gently pan sweat the leeks and garlic in the butter and olive oil for 2-3 minutes without colouring. Add scallops and parsley and cook for a further 2 minutes (no longer as the scallops will toughen) Season generously.
3. Spoon mix onto pastry rounds leaving a clear 2cm/3/4in pastry border.
4. Oven cook (220°C/200°C Fan/425°F/Gas Mark 7) until the pastry has risen and is golden and the leeks have started to caramelize to a golden brown.
5. Meanwhile prepare the Saffron Hollandaise. Melt the butter in a small solid based pan and add saffron. Sweat for 1 minute until the saffron starts to colour the butter. Stir in the remaining ingredients until the sauce starts to simmer. Turn to a low heat and keep warm.
6. Serve tarts drizzled with the saffron hollandaise and garnished with flat leaf parsley and lime.