If you want some extra flavor to savor, drizzle the tartlets with some Wild Garlic Pesto. For a sweet and savory flavor, drizzle with a slightly sweetened blackberry sauce.
2 x sheets of puff pastry, each about
30 x 20cm (12 x 8 inches)
Egg wash, made with 1 egg, beaten with 1 t Milk
8 fresh Scallops
4 T Extra virgin Olive oil, plus extra for greasing
1 t Tarragon leaves, fine chop
1 T Sea salt, or French Gris Salt
1 T Black pepper, fresh ground
200g (7oz) lamb’s lettuce (mâche) or
baby leaves or greens
Juice of 1 lemon
Preheat the oven to 190ºC/375ºF.
Grease a baking sheet.
Roll out the puff pastry and, using a 10cm (4") diameter biscuit cutter cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
Slice the scallops into discs that are about 1cm (½ ") thick. Place them on the pastry circles so they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. remove from the oven, Drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges