Grilled scallop and leek tartlets
Tartlet shells can be fiddly to make but, these days, small shortcrust pastry cases can be bought from specialist food stores and some supermarkets. If you can't be bothered with shells, toast some round pieces of bread and place the leeks and scallop on top.
Photo: Quentin Jones
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- 1 leek
- 1 clove garlic. Add a teaspoon
- 1 tsp of thyme
- 1 tsp of chives
- 10 or 12 scallops
- salt and pepper
For 10-12 tartlets, prepare a leek by trimming away its base and all tough outer leaves. Finely slice it in rounds and lightly fry in a pan with a little butter and a clove of minced garlic. Add a teaspoon each of chopped thyme and chives, season and mix well. Transfer to a bowl to cool a little.
Melt a little butter in the same pan and fry 10 or 12 scallops for 30 seconds on each side. Fill little shortcrust tart shells with a layer of leek, then place a scallop on top before serving.