I love scallops and this is a great mix of seafood, sweet potato, fennel and freshness gives a great balanced dish.
When you break down each section this is quite a simple recipe that looks great. Make sure you have fresh scallops, leaves and don’t forget the capers for the salty pops that makes the tart will be a winner.
- 12 Large Scallops
- 2 sheets of puff pastry
- 200gr sweet potato
- 100gr fennel
- 40gr capers
- 1/2 lemon
- 10gr salt akes
- 1 small red onion finely diced
- 40 ml olive oil
- 10gr butter
- watercress to garnish
Tart Case (4 x 10 cm tart case)
Rub individual cases with butter or line with baking paper.
Cut puff pastry and press into tart cases.
Line pastry with baking paper and fill with rice or baking beads.
Bake in oven for 15 mins on 180°C until pastry is part cooked.
Remove baking paper with rice and allow pastry to cool.
Place sweet potato into the oven on high.
Finely chop fennel bulb and fry on a low heat with oil till soft.
Finely dice red onion and clean watercress.
Chop 1/2 capers and mix with olive oil and lemon juice.
When you can easily push a knife through sweet potato remove from oven.
Slice sweet potato in half and scoop out potato flesh.
In a bowl mash potato with butter and salt to taste.
Add fennel and scoop mix into tart cases.
Bake in medium oven till potato top colours.
When you are ready to serve…
In a hot pan fry scallops for 15 seconds each side.
Place cooked scallops on potato tart and garnish with red onion and watercress dipped in caper oil.
Serve immediately out of the oven with capers and caper oil.
When you break down each section this is quite a simple recipe that looks great. Make sure you have fresh scallops and vegetables and the tart will be a winner.