Instructions: Pan fry the spinach in some butter with seasoning and nutmeg and leave to one side.

Prepare the scallops and then cut them into slices and pan fry quickly in a hot pan with seasoning. Butter a 3 inch metal ring and cut the pastry into 5 inch square pieces. Layer the ring around the edge with the pastry and melted butter. Add the spinach and sliced tomato and top with the sliced scallops, fresh thyme and season. Place in a hot oven for a few minutes while you cook the sauce.

To do this, saute off the chilli, shallot and wine in a pan with the tomatoes that are left and cook for 2 minutes then puree to a sauce. Add the rest of the diced vegetables that have been sauteed in a little olive oil and seasoning. Place the sauce and the vegetables around the plate and the tart of scallops in the middle, garnish with fresh herbs and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.