Scallop and Leek Puff Pastry

Preheat the oven to 200°C (fan 180°C / gas 6). Roll out the puff pastry on a lightly floured surface to about 4 mm thick. Cut four 10 × 7 cm rectangles. Score a smaller rectangle about 1 cm from the edge of each piece, cutting halfway through — this forms the lid. Transfer to a baking sheet lined with parchment and brush the tops with beaten egg, taking care not to let egg run down the cut sides.

Refrigerate the pastry cases on the baking sheet for 15 minutes.

Bake the chilled pastry cases for 18–20 minutes until deep golden brown and fully puffed. Remove from the oven and, while still warm, use a small knife to lift out the scored lids. Scoop out and discard any soft, underbaked dough from the interior to leave a clean, dry shell. Set cases and lids aside.

Combine the white wine, fish stock, and saffron threads in a small saucepan over medium-high heat. Bring to a boil, then reduce until approximately 100 ml of liquid remains — about 7–8 minutes. The liquid should smell intensely aromatic. Remove from heat and set aside.

Melt 30 g of the butter in a wide sauté pan over medium-low heat. Add the shallots with a pinch of salt and sweat, stirring occasionally, for 3–4 minutes until completely soft and translucent but not coloured.

Add the sliced leeks to the shallots, season with a pinch of salt and white pepper, and cook over medium-low heat, stirring frequently, for 8–10 minutes until the leeks are completely tender and any liquid has evaporated. Transfer the leek mixture to a bowl and keep warm.

Pour the saffron reduction back into the sauté pan over medium heat. Add the double cream and crème fraîche and simmer for 4–5 minutes, stirring, until the sauce coats the back of a spoon. Stir in the lemon juice and adjust seasoning. Keep warm on the lowest heat setting.

Pat the scallops dry again if needed. Season with the remaining salt and white pepper. Heat the remaining 30 g of butter and the neutral oil in a heavy stainless-steel or cast-iron pan over high heat until the butter is foaming and just beginning to brown.

Add the scallops to the pan in a single layer, flat-side down, and sear for 90 seconds without moving — they should develop a deep golden crust. Flip each scallop and sear for a further 60 seconds. Use a meat thermometer to confirm an internal temperature of 63°C. Remove immediately to a warm plate.

Stir the reserved roes into the hot sauce for 1 minute to warm through, then fold the leek mixture back into the sauce and remove from heat.

Warm the pastry cases in the oven for 2 minutes. Place one case on each plate, spoon in the leek and sauce mixture, arrange four scallops on top of each, then lean the pastry lid against the filling at an angle. Scatter with chopped parsley and serve immediately.