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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