Shortcrust pastry
8 Leeks; thin and young
8 King scallops; no shells
-required,
; up to 12
60 g Unsalted butter
4 ts Walnut oil
2 ts Parsley; chopped
Salt and pepper
2 Rashers smoked streaky
-rindless bacon
2 tb Balsamic vinegar
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.
Yields
4 servings