Caramelized Tartlet of Leeks and Scallops with Saffron Hollandaise

Caramelized Tartlet of Leeks and Scallops with Saffron Hollandaise

Individual puff pastry tarts filled with oven caramelized shreddings of 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.

Serves 4
Prep 20 minutes
Cook 15-20 minutes


500g Chilled puff pastry
450g Leeks, trimmed and cut into matchstick size pieces
Clove of garlic
25g Butter
1 tbsp Light and mild olive oil
225g Scallops, halved horizontally
2 tbsp Fresh chopped flat leaf parsley
Light sprinkling of sea salt and ground black pepper

200ml Crème fraiche
4g Sachet saffron strands
15g Butter
1 tsp Cornflour blended with 1 tbsp cold water
1 tbsp White balsamic vinegar

Sprigs of flat leaf parsley and lime wedges

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 saucer as a template. Place onto a baking sheet lined with baking parchment.

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.

Spoon mix onto pastry rounds leaving a clear 2cm pastry border.

Oven cook until the pastry has risen and is golden and the leeks have started to caramelize to a golden brown.

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.

Serve tarts drizzled with the saffron hollandaise and garnished with flat leaf parsley and lime.