What a combination – the fresh flavour of zucchini and peas with perfectly seared scallops, within a buttery and crumbly shortcrust pastry case. Be quick, because these will be gone just as fast as you can make them!
A recipe fresh from from our new Season of Christmas 2025 series, read on for how to create a little magic with not a lot of effort this Christmas.
Serves: 6 (as starter)
Prep time: 45 minutes (includes pastry) + 30 minutes chilling
Cook time: 35 minutes
Difficulty: moderate
Featured appliance: Kenwood MultiPro OneTouch™ Food Processor. From weighing to slicing, enjoy effortless, all-in-one prep with smart presets.
Ingredients
Shortcrust pastry
250g plain flour
Pinch of salt
125g cold unsalted butter, cubed
1 egg yolk
2–3 tbsp iced water
Filling
500g frozen peas (thawed)
3 tbsp olive oil (divided, plus extra for drizzling)
1 tsp lemon zest
1 tsp fresh thyme leaves
2 tbsp cream
3 medium zucchinis, thinly sliced into rounds using the ExpressServe™ Slicing attachment
18 large scallops (3 per tart)
1 tsp butter
Handful of fresh mint leaves
½ cup snow pea tendrils
Salt and freshly cracked black pepper, for seasoning
Method for Zucchini and Pea Tarts with Seared Scallops
1. Make the pastry: Place flour, salt and butter in the Kenwood food processor. Pulse until mixture resembles fine breadcrumbs. Add egg yolk and 2 tbsp iced water, pulsing until dough just comes together (add a little extra water if needed).
2. Turn dough onto a lightly floured surface, shape into a disc, wrap and refrigerate for 30 minutes.
3. Preheat oven to 200°C (fan forced). Roll pastry to 3mm thickness and line six 12cm fluted tart tins. Chill for 10 minutes.
4. Line pastry cases with baking paper, fill with baking beads and blind bake for 12–15 minutes until lightly golden. Remove paper and beads and cool slightly.
5. Make the pea purée: Purée thawed peas in the Kenwood food processor until a coarse purée forms. In a small pan, heat 1 tbsp olive oil, then stir through the pea purée, lemon zest, thyme and cream. Season with salt and pepper. Keep warm.
6. Prepare the zucchini: Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Fry zucchini slices in batches until just starting to char on both sides. Season lightly with salt and set aside to cool.
7. Sear the scallops: Heat butter in a clean frying pan until foaming. Sear scallops for 1 minute each side until golden, seasoning lightly with salt.
8. Assemble: Spoon warm pea purée into tart shells. Arrange charred zucchini slices evenly across the surface. Top each tart with three scallops. Garnish with fresh mint leaves and snow pea tendrils. Drizzle with olive oil and finish with cracked black pepper and salt flakes.
Handy Hints for your Zucchini and Pea Tarts with Seared Scallops
- Pastry cases can be baked ahead and stored airtight for up to 2 days.
- Use a mix of green and yellow zucchini for visual contrast.
- A drizzle of herb or lemon oil before serving adds gloss and aroma.
- For presentation, layer zucchini neatly in a spiral and stack scallops slightly overlapping for height.
Drinks Pairing – Crisp Chardonnay
Two to try: Tolpuddle Chardonnay (Tasmania), Giaconda Estate Chardonnay (Beechworth, VIC).
A crisp Chardonnay is a classic match for seafood and both these wines deliver summer freshness with elegance. Tolpuddle, from Tasmania, offers zesty citrus and fine acidity to cut through buttery scallops and pea purée, while Giaconda shows deeper complexity, with flinty minerality and nutty richness that elevates the dish into something truly luxurious. Both styles bring brightness and balance to a warm-weather Christmas table.
More Christmas Fresh Gourmet Inspiration
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