Caramelised Tartlet of Leeks and Scallops with Saffron Hollandaise

June 27, 2016

  • Yields: 4


For the Tartlet

500 g Chilled puff pastry

450 g Leeks, trimmed and cut into matchstick size pieces

Clove of garlic

25 g Butter

1 tbsp Light and mild olive oil

225 g Scallops, halved horizontally

2 tbsp Fresh chopped flat leaf parsley

Light sprinkling of sea salt and ground black pepper

For the Saffron Hollandaise

200 ml Crème fraiche

4 g Sachet saffron strands

15 g Butter

1 tsp Cornflour blended with

1 tbsp Cold water

1 tbsp White balsamic vinegar

To Garnish

Sprigs of flat leaf parsley and lime wedges



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