Scallop and leek tart

4 servings

Ingredients

Quantity Ingredient
Shortcrust pastry
8 Leeks; thin and young
8 King scallops; no shells required,
; up to 12
60 grams Unsalted butter
4 teaspoons Walnut oil
2 teaspoons Parsley; chopped
Salt and pepper
2 Rashers smoked streaky rindless bacon
2 tablespoons Balsamic vinegar

Directions

Preheat the oven to 200C/400F/gas6.

Line greased tins with the pastry and bake blind. Slice the leeks thinly and sweat off in the melted butter in a heavy based pan. Add the smoked bacon and cook together then add the parsley, a little salt and black pepper, stirring in thoroughly. Turn the heat down low and place a lid on and cook gently.

Slice the king scallops thinly and set aside. Retain the roe to make the sauce.

Place a little leek mixture in each base of the tart case and smooth down.

Arrange the scallops neatly, overlapping. Drizzle with the walnut oil and season, bake in the oven for a further 2-3 minutes only.

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Carlton Food Network

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