Leek and scallop tartlets recipe

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makes: 4
Prep: 20 min
Cooking: 15 min
(may need 5 more mins)
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  • 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)


    • 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.

    • 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/3/4in pastry border.

    • 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.

    • 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.

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