| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Coxon’s kit, Coxon2 |
4 |
servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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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