Ingredients (Serves 4)
For the tartlet

• 500g/1lb 2oz chilled puff pastry
• 25g/1oz unsalted butter
• 1 tbsp light and mild olive oil
• 450g/1lb leeks, trimmed, cut into matchstick-sized pieces and well rinsed
• 1 clove garlic, crushed
• 225g/8oz fresh raw scallops, roes removed, halved horizontally
• 2 tbsp chopped fresh flat-leaf parsley
• Sea salt and ground black pepper
  

For the saffron hollandaise

• 15g/1⁄2oz unsalted butter
• Pinch of saffron strands
• 200ml/7fl oz crème fraîche
• 1 tsp cornflour blended with 1 tbsp cold water
• 1 tbsp white balsamic vinegar
• Sprigs of fresh flat-leaf parsley and lime wedges to garnish

Preheat the oven to 220°C, 425°F, Gas 7. Cut the block of pastry into 4 even squares. Roll each out to the thickness of a £1 coin, then cut into rounds using a 14cm/51⁄2in saucer as a template.

Place on a baking sheet lined with non-stick baking parchment.

Heat the butter and oil in a pan then sweat the leeks and garlic for 2-3 minutes. Add the scallops and parsley and cook for 2 more minutes (no longer as the scallops will toughen). Season, then spoon the mix into the centre of the four pastry rounds, leaving a clear 2cm/3⁄4in border.

Bake for about 20 minutes until the pastry is risen and golden and the leeks have started to caramelise to a golden brown.

Meanwhile, prepare the saffron hollandaise. Melt the butter in a small pan and add saffron. Sweat for 1 minute until the saffron starts to colour the butter, then stir in the remaining ingredients until the sauce starts to simmer. Turn to a low heat and keep warm.

Serve the tarts drizzled with hollandaise and garnished with flat-leaf parsley and lime wedges.