Recipe for Scallop and Leek Tart 
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Yield:
4 servings
Ingredients:
Amount Ingredient
Shortcrust pastry
8 x Leeks, thin and young
8 x King scallops, no shells required, up to 12
60 gm Unsalted butter
4 tsp Walnut oil
2 tsp Parsley, chopped
Salt and pepper
2 x Rashers smoked streaky rindless bacon
Instructions:
Instructions: Preheat the oven to 200C/400F/gas6.

Line greased tins with the pastry and bake blind. Slice the leeks thinly and sweat off in the melted butter in a heavy based pan. Add the smoked bacon and cook together then add the parsley, a little salt and black pepper, stirring in thoroughly. Turn the heat down low and place a lid on and cook gently.

Slice the king scallops thinly and set aside. Retain the roe to make the sauce.

Place a little leek mixture in each base of the tart case and smooth down.

Arrange the scallops neatly, overlapping. Drizzle with the walnut oil and season, bake in the oven for a further 2-3 minutes only.

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