Ingredients (Serves 4)
For the tartlet
For the saffron hollandaise
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.