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Ingredients
- 1 leek
- butter
- 1 clove garlic. Add a teaspoon
- 1 tsp of thyme
- 1 tsp of chives
- 10 or 12 scallops
- salt and pepper
Method
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.
