Recipe: Flamiche de St Jacques

1 Finely slice your leek whites then sweat them (without browning) in butter covered for 10 minutes, salt and pepper.

2 In your shortcrust pastry sheet, make six discs and line your six tartlet molds then let rest.

3 In a bowl, mix the sweated leeks, the yolks beaten like an omelet, and the cream, then set aside.

4 Remove the corals from the scallop shells, cut them in half lengthwise (for scallops, leave them whole).

5 Bring the liquid cream, Jurançon, fish fumet to a boil then at boiling point put your scallops with the corals in it then drain them as soon as boiling resumes. Let them drain for at least 5 minutes then reduce the liquid by half.

6 Preheat your oven to 355°F (180°C) (th 6)

7 Put your tartlets on the baking sheet, fill them halfway with the leek mixture then place 5 half-shells arranged in a corolla to well cover the tartlet and finally, bake for 20 minutes

8 Strain your sauce and put in it the scallop corals cut into fine dice.

Presentation:

In a nice plate (preferably dark) the small flamiche in the center, a ring of sauce around it arranging the small pieces of corals nicely so they show well.

Serve the rest of the sauce