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The delicate flavour of the scallops and the crisp pastry are a lovely combination. Although fresh scallops can be expensive, it’s a case of a little goes a long way in this recipe. drizzle the tartlets with some Wild Garlic Pesto to add extra flavour, if you like.
Serves 4
2 x sheets of puff pastry, each about
30 x 20cm (12 x 8 inches)
egg wash, made with 1 egg, beaten with 1 tsp milk
8 fresh scallops
4 tbsp extra virgin olive oil, plus extra for greasing
1 tsp finely shredded tarragon leaves
1 tbsp sea salt
1 tbsp ground black pepper
To Serve
200g (7oz) lamb’s lettuce (mâche) or
baby leaves or greens
Juice of 1 lemon
Lemon wedges
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