Scallop and Leek Flan
In this savory flan, a filling of scallops, cream, leeks, and potatoes is baked in a crust and served with a cool cream made with fresh chives.
- All Purpose Flour - 1 1/4 cups
- Salt - 1/2 teaspoon
- Unsalted Butter - 1/3 cup (2/3 stick), cold (alt. vegetable shortening), cut into small pieces
- Ice Water - 3 to 4 tablespoons
- Bacon - 3 strips, cut into 1/2-inch pieces
- Leeks - 3/4 cup, thinly sliced
- Garlic - 1 tablespoon, minced
- Creole Seasoning - 1 tablespoon plus 1 teaspoon
- Salt - 1/2 teaspoon
- Sea Scallops - 8 large, cut in half crosswise
- Eggs - 3
- Heavy (whipping) cream - 1 cup
- Parmigiano-Reggiano cheese - 1 cup (4 ounces) freshly grated
- Parsley - 2 tablespoons minced fresh
- Chives - 2 tablespoons snipped fresh
- Shallot - 2 tablespoons minced
- Salt and freshly ground black pepper to taste
- Red potatoes - 2 unpeeled, thinly sliced
- Chive Cream (below)
- Chives - Snipped Fresh
- Chive blossoms - Separated into petals
To make the crust: In a large bowl, combine the flour and salt. Add the butter and work it into the flour with your fingers until the mixture resembles coarse crumbs. Using a fork, stir in the water, 1 tablespoon at a time, and press the mixture together with your fingers until the dough forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Lightly dust a 9-inch pie pan with flour and set aside. On a lightly floured surface, roll the chilled dough into a 1/8-inch-thick circle. Fold the circle in half, then in half again to assist in lifting and moving it to the pie pan. Unfold the dough into the pan and press it in place to remove any air bubbles under the dough. Trim off the excess dough and crimp up the edges in a decorative border.
To prepare the filling: In a large saute pan or skillet over medium heat, saute the bacon until crisp, about 3 minutes. Add the leeks, garlic, and 1 tablespoon Creole seasoning and saute for 2 minutes. Add the salt. Remove the bacon mixture from the pan. Place the pan over high heat and sear the scallops for 30 seconds on each side, then sprinkle lightly with the remaining Creole seasoning and set aside to cool.
In a medium bowl, whisk together the eggs, cream, 3/4 cup of the cheese, the parsley, chives, and shallots. Season with salt and pepper.
Preheat the oven to 375 F. Arrange the scallops in a single layer in the bottom of the prepared crust. Add the potato slices in a layer over the scallops, then spoon in the bacon mixture. Pour the cream mixture over the top and sprinkle the tart with the remaining cheese. Bake for 15 minutes, then turn the oven down to 350 F and continue to bake until the tart is puffy and golden brown, about 15 more minutes. Let cool slightly, 10 to 15 minutes, before cutting.
To serve: Cut the flan into six or eight wedges. Place one wedge in the center of each serving plate. Spoon some of the chive cream over the top of the wedges and onto the plates. Garnish the plates with snipped chives and chive petals.
In a small non-aluminum bowl, combine the sour cream with the other ingredients and mix well, seasoning to taste with the salt and pepper.