Haggis with Scallops, Apple & Whisky Sauce
Rated 4.5 stars by 2 users
Category
Mains, meatCuisine
British, Scottish
Author:
Emily DavenportServings
4 servings
Prep Time
10 minutes
Calories
616
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.
Recipe Note
See more wonderful Scottish recipes here.
Nutrition
Calories 616, Fat 45 grams, Saturated Fat 20 grams