Scallops in a tartlet are the kind of thing you hesitate to try because you’re afraid of messing them up. Spoiler: they are less fragile than you think. Twenty minutes of active work, a result that truly makes an impact.
Ingredients :
- Scallops — Fresh if you can, frozen if it’s out of season — it’s honest and works very well. The key: they must be perfectly dry before touching the pan. A wet scallop boils instead of searing, and you lose the whole point of the crust.
- Leeks — Use only the whites. The green parts are too fibrous for a fondue and create an unpleasant texture. Count one medium leek per serving if you want to be generous with the garnish.
- Crème fraîche — Full-fat, thick — preferably from a glass jar. No liquid cream: it won’t hold as well, and the fondue would be too runny to neatly fill the shells.
- Shortcrust pastry — Store-bought works perfectly fine. Get an all-butter one: you can taste the difference in the crunch. If you make it homemade, let it rest for thirty minutes in the fridge before rolling out.
