Preheat the oven to 200C/400F/gas6. Line greased tins with the pastry and bake blind. Slice the leeks thinly and sweat off in the melted butter in a heavy based pan. Add the smoked bacon and cook together then add the parsley, a little salt and black pepper, stirring in thoroughly. Turn the heat down low and place a lid on and cook gently. Slice the king scallops thinly and set aside. Retain the roe to make the sauce. Place a little leek mixture in each base of the tart case and smooth down. Arrange the scallops neatly, overlapping. Drizzle with the walnut oil and season, bake in the oven for a further 2-3 minutes only. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/