Scallop tarts with pea and mint purée

SERVES 8 AS A STARTER PREP AND COOK TIME 40 MINUTES

2 sheets frozen puff pastry, just thawed 40g butter, chopped

1 small (80g) onion, chopped finely

¾ cup (90g) frozen peas

1 tablespoon water

¼ cup chopped fresh mint leaves 1 tablespoon extra virgin olive oil

18 large (400g) scallops without roe

30g snow pea tendrils

2 teaspoons lemon juice

1½ tablespoons extra virgin olive oil, extra

1 Preheat oven to 220°C (200°C fan-forced). Line two oven trays with baking paper.

2 Cut out eight x 10cm rounds from pastry; place on trays. Top each with another sheet of baking paper, then another oven tray (this will stop pastry puffing up during baking). Bake pastry for 12 minutes or until golden and crisp.

3 Meanwhile, heat butter in a medium saucepan over medium heat; cook onion, stirring, for 5 minutes or until soft but not coloured. Add peas and the water; bring to the boil. Reduce heat; simmer, uncovered, for 3 minutes or until peas are tender. Process pea mixture and mint in a small food processor until smooth; season to taste. Cover to keep warm.

4 Heat the oil in a large frying pan over high heat; cook the scallops, in batches, for 30 seconds on each side or until browned lightly and just opaque in centre.

5 Divide pea purée between the pastry rounds. Top with scallops and combined tendrils, juice and extra oil. Season.

Test Kitchen tip

You could use 18 shelled cooked king prawns instead of the scallops, if you like. Pea and mint purée can be made a day ahead. Reheat before serving.