Caramelised Tartlet of Leeks and Scallops with Saffron Hollandaise

Serves 4

Ingredients
For the Tartlet
• 500g chilled puff pastry
• 450g leeks, trimmed and cut into matchstick size pieces
• Clove of garlic
• 25g butter
• 1 tbsp light and mild olive oil
• 225g scallops, halved horizontally
• 2 tbsp fresh chopped flat leaf parsley
• Light sprinkling of sea salt and ground black pepper

For the Saffron Hollandaise
• 200ml crème fraiche
• 4g sachet saffron strands
• 15g 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

Method
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 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 pastry border. Oven cook 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.