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Haggis with Scallops, Apple & Whisky Sauce
Emily Davenport
4 servings
10 minutes
616
British, Scottish
Mains, meat
A delicious Haggis with Scallops, Apple & Whisky Sauce recipe taken from the Dairy Diary. The perfect meal to impress for Burns Night, or to fix those comforting seafood cravings.
Ingredients
- Celeriac 1, peeled and cut into small chunks
- Double cream 4 tbsp
- Haggis 2 x 227g 'sausage-shaped' packs
- Olive oil 1 tbsp
- Butter 25g (1oz)
- Queen scallops 12
- Dessert apple 1, cored, quartered and each wedge cut into 5 slices
- Scottish honey 1 tbsp
- Cider vinegar 2 tbsp
- Whisky 4 tbsp
- Dijon mustard 2 tsp
Directions
Put celeriac in a pan, cover with cold water, bring to the boil and simmer for 20 minutes or until tender.
Drain, dry off in a pan, transfer to a food processor and whizz until smooth, adding cream gradually. Season.
Meanwhile, preheat oven to 150°C/130°fan/Gas 2.
Slice each haggis into 10 rounds.
Heat oil in a frying pan, add haggis and cook over a low heat for 3 minutes, then flip slices and cook for 2 minutes until crispy.
Remove from pan to a warm oven. Wipe pan with kitchen paper.
Add butter to pan, increase heat, add scallops and cook for 1½ minutes each side. Remove from pan with a slotted spoon and put in oven.
Add apple to pan, cook until coloured. Add honey and cook until caramelised. Stir in vinegar, whisky and mustard; heat through to make a glossy sauce.
Spoon purée onto hot plates. Arrange haggis on top, then scallops and apple and spoon sauce over.