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.