Hot Scallop Tarts with Chicory and Limes

Name: Hot Scallop Tarts with Chicory and Limes
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 20 fresh scallops with roe; 150 ml (¼ pt) concentrated fish stock; 225 g (8 oz) puff pastry beaten egg to glaze; 150 ml (¼ pt) (double) cream; 150 ml (¼ pt) dry white wine grated zest and juice of 2 fresh limes; 1 large head Belgian chicory, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

225 g (8 oz) puff pastry beaten egg to glaze
20 fresh scallops

Europe
United Kingdom
Fish course
Pescatarian

Method

Preheat the oven to 220-230°C/425-450°F/ Gas Mark 7—8.

Trim and wash the scallops then slice them in half horizontally.

Roll out the puff pastry to 5 mm (