Recipe for Leek Flowers with Scallops

Brush the pastry leaves with olive oil. Stack 2 for each flower. Place in a muffin tin or similar. I lined it with parchment paper and used baking beads (see photo). Bake for 8 minutes at 180°C. Wash the leek and slice it into rounds. Sauté in olive oil. Before browning, cover with water. Continue cooking for 5 to 7 minutes, until absorbed. Cook the scallops. Fill the pastry flowers with the leeks and top with the scallops. This will make a lovely starter for the holidays.