Leek and scallop tartlets

(48 ratings)

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Caramelized Tartlet of Leeks and Scallops with Saffron Hollandaise
Caramelized Tartlet of Leeks and Scallops with Saffron Hollandaise
  • Makes: 4

  • Prep time:

  • Cooking time:

    (may need 5 more mins)

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.


  • 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)


  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.

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