Leek and Scallop Tartlets

Golden puff pastry tartlets topped with sweated leek and scallops, drizzled with a saffron hollandaise.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 15m
Total: 35m
Ingredients
  • 500g chilled puff pastry
  • 450g leeks, trimmed and cut into matchstick pieces
  • 1 garlic clove, crushed
  • 25g butter
  • 1 tbsp light and mild olive oil
  • 225g scallops, halved horizontally
  • 2 tbsp fresh flat leaf parsley, chopped
  • Sea salt and ground black pepper
  • 200ml crème fraîche
  • 4g sachet saffron strands
  • 15g butter (for the hollandaise)
  • 1 tsp cornflour, blended with 1 tbsp cold water
  • 1 tbsp white balsamic vinegar
  • Sprigs of flat leaf parsley and lime wedges, to garnish
Instructions
  1. Cut the pastry block into 4 even squares. Roll each out to about the thickness of a £1 coin and cut into rounds using a 14cm saucer as a template. Place onto a baking sheet lined with baking parchment.
  2. Gently pan-sweat the leeks and garlic in the butter and olive oil for 2-3 minutes without colouring. Add the scallops and parsley and cook for a further 2 minutes (no longer, or the scallops will toughen). Season generously.
  3. Spoon the mixture onto the pastry rounds, leaving a clear 2cm pastry border.
  4. Bake at 220°C (200°C fan)/Gas Mark 7 until the pastry has risen and turned golden and the leeks have started to caramelise.
  5. Meanwhile, prepare the saffron hollandaise. Melt the butter in a small, solid-based pan and add the saffron. Sweat for 1 minute until the saffron starts to colour the butter. Stir in the remaining hollandaise ingredients until the sauce starts to simmer, then turn to a low heat and keep warm.
  6. Serve the tarts drizzled with the saffron hollandaise and garnished with flat leaf parsley and lime.
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