Warm Scallop and Fennel Tarts with Roasted Garlic and Saffron Aioli

From issue #6.
Photography by Photography by Nick Tresidder.
Warm Scallop and Fennel Tarts with Roasted Garlic and Saffron Aioli

Serves: 6


300 grams plain flour
pinch of salt
150 grams unsalted butter, diced and chilled
2 tablespoons chopped chives
2 egg yolks
2 tablespoons cold water
6 x 10cm tart tins

8 large cloves garlic, unpeeled
pinch of saffron threads
2 tablespoons lemon juice
3 egg yolks
200 mls canola oil
50 mls extra virgin olive oil
Salad and Scallops
½ small red onion
2 bulbs fennel, thinly sliced
½ cup packed parsley leaves
1 crisp red apple, julienned
30 fresh scallops, cleaned and white band removed
fresh dill for garnishing

2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons grain mustard
sea salt and freshly ground pepper


Pastry: Pulse the flour, salt, butter and chives in a food processor to form coarse crumbs. Combine the yolks and water and add, pulsing until the dough just comes together. Tip onto the bench and bring
together gently with your hands. Form into a flat disc and wrap well. Refrigerate for 30 minutes.

Preheat the oven to 200ºC fan bake.

Roll out the pastry on a lightly floured bench - 3mm thick. Cut out 6 circles using a 12cm cutter. Line each tin, trimming off any excess pastry. Cover and refrigerate until firm. Line the tins with baking paper and fill with baking beans. Bake for 15 minutes then remove the paper and beans and cook a further 10 minutes or until the pastry is golden and cooked through. Cool. Remove from the tins and store in an airtight container.

Aioli: Wrap the garlic in foil and roast in the oven (200ºC) for 40 minutes. Cool and peel. Toast the saffron in a small, dry pan over a medium heat until fragrant and slightly darkened. Process the garlic, egg yolks, saffron and a pinch of salt in a food processor until smooth. Drizzle in the combined oils to form a thick emulsion. Add lemon juice to taste and season. If necessary thin with a little hot water. Cover and refrigerate for up to 3-4 days.

Salad: Thinly slice the onion and soak in cold water for 20 minutes. Drain and dry. Combine with the fennel and parsley in a bowl. Combine the dressing ingredients, adding extra lemon juice if needed. Season and toss with the apple.

Scallops: Heat 1 tablespoon of oil in a shallow sauté pan over a high heat. Season the scallops and quickly sear half of them on both sides, taking care not to overcook. Place on paper towels. Repeat with the remaining scallops.

To serve: Place a generous spoonful of aioli into 6 tart cases and top with five scallops. Toss the apple and dressing through the salad and divide between the tarts, stacking it in the middle. Garnish with fresh dill. Serves 6