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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