Difficulty:[usr 2]
Scallop the scallops in three, slice the leeks, sweat in butter, season, set aside.
Cook the sheet of puff pastry between two sheets, cut out eight 12 cm discs.
Reduce the stock of shellfish, mix it with the butter, season to taste, add julienne of candied orange, set aside.
Reduce the cream by half, add the crab crumbs and the chopped chives.
Spread the puff pastry discs with this preparation, then with a layer of leek fondue, then arrange the sliced scallops in a corolla on top, season, cook in the oven for about eight minutes.
Place a pouch of sauce in the center of the plate and arrange the tartlet on top, garnish with chervil and chives.
Note:if there is no shellfish stock, use a box of "Liébig" bisque.
Culinary Ideas from Chef Hubert
