Oxford Landing Estates

  • Serves 5
  • About 1 hour. (20 minutes active).

Ingredients

Method

Pre heat a fan forced oven to 220°C.

Making the tart shells

Grease 5 x 8cm tart tins/moulds with the unsalted butter, set side. With a sharp knife cut 5 x 10cm discs from the puff pastry, then press the pastry into the greased tart tins, place in the fridge for 15 minutes to chill.

Remove the pastry tins from the fridge and place a piece baking paper on each tart, then fill with baking weights or dried beans, place into the preheated oven and cook for 15 minutes, then remove the baking weights and baked for another 5 to 7 minutes or until the pastry is cooked and golden on the base. Remove from the oven, using a tea towel gently press in the centre of the shell to stop the pastry rising then place onto a cooling rack, set aside.

Buy good quality all butter puff pastry and you will have a more flaky tart shell.

Put the fillings together

To make the broad bean filling, place the beans into a mortar and pestle and bash until it looks like a course looking paste, then add the parmesan, lemon zest and 3 tbsp olive oil, mix together well and season to taste. Divide this mixture between the cooked tart shells.

To cook the scallops, place a non stick frying pan over a high heat and once hot add 1 tbsp olive oil, place the scallops into the fry pan, but do not over crowd the pan or the scallops will stew. Cook for 1 to 2 minutes on one side, then turn over and cook for a further 20 seconds. Remove from the pan and place onto a plate to rest and drizzle with the remaining olive oil, verjuice, chervil and season with sea salt & freshly cracked black pepper. Allow this to rest in the marinate for 2 to 3 minutes.

By using young new season broad beans you will not need to double peel or cook, but if you cannot get your hands on these, just double peel the beans and blanch in boiling water for 1 minute.

Fill and serve

To serve, divide the scallops evenly into 5 and place onto top of broad bean mix, drizzle with some of the remaining juices and chervil.

Verjuice is a mild acidulant made from un-ripened grapes and is available gourmet stores. If it is unavailable, substitute with white wine or a good squeeze of lemon juice.

And to drink?

2017 Sauvignon Blanc

Pale straw green in colour. Fresh and zesty aromas of lemon verbena, passionfruit, guava and lemon barley water. The light bodied palate shows layers of fresh lemongrass and papaya. Fine, crunchy acidity helps to focus the taste buds on the finish which is persistent, clean and utterly delicious. Drink with snapper fillets poached in coconut milk broth served on steamed rice with wilted spinach, or a delicious, crunchy Chang’s oriental fried noodle salad.

PDF tasting notes

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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