Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Pan-Fried Scallops with Haggis & Pears
Hand dived scallops and peppery haggis are a match made in Scottish culinary heaven. To make this elegant starter, fry the scallops in butter till golden then top with crisp crumbles of haggis, slivers of caramelised pear and a serve with a tangle of watercress. A stylish starter to any Scottish feast.
Ingredients
- 100g haggis
- 1 pear
- 6 scallops
- A knob of butter
- 50g watercress
Prep: 10 mins | Cook: 15 mins
Method
1. Preheat your oven to a low setting. Crumble the haggis.
2. Set a frying pan on a medium-high heat. Add the crumbled haggis and cook for 5-8 mins, stirring often, till the haggis is crisp and darkened. Scoop the fried haggis onto a plate lined with kitchen paper. Keep warm in the bottom of the oven
3. Quarter the pear and slice out the core. Thinly slice it.
4. Season the scallops. Wipe the pan clean and place it back on the heat. Add a knob of butter. Carefully place in the scallops and cook for 2 mins on each side till golden and caramelised. Lift out of the pan and pop on a plate. Keep warm in the bottom of the oven.
5. Place the pears in the pan and cook for 1-2 mins on each side till softened and caramelised.
6. Arrange a small handful of watercress on a plate. Top with the scallops and pears. Sprinkle over the haggis. Spoon over any butter from the pan and serve.
You'll need to log in to leave a rating & comment