Ingredients

• 12 pre-cooked savoury baby tartlets
• 12 fresh scallops, cleaned
• 150 grams capscium and basil pesto
• basil springs to garnish

Method

1. Warm the tartlets in a moderate oven (around 180ºC) a few minutes.
2. Meanwhile, toss the cleaned scallops in a hot frying pan with a dash of olive oil. Cook them for just 1-2 minutes. You want them to be a nice brown clour on each side, but only just cooked.
3. Three-quarters fill the tartlets with pesto and then top each with a scallop and garnish with basil. Serve warm.