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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/
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 214 (78%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 32.2mg||10 %|
|Sodium 156.6mg||5 %|
|Potassium 35.5mg||1 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.5g|
|Protein 1g||1 %|
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Calories per serving: 276
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