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haggis, scallops, apple and whisky sauce

Haggis with Scallops, Apple & Whisky Sauce

A delicious Haggis with Scallops, Apple & Whisky Sauce recipe taken from the Dairy Diary.






haggis, scallops, apple and whisky sauce

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

Instructions

1

Put celeriac in a pan, cover with cold water, bring to 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.

2

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.

3

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.

4

Spoon purée onto hot plates. Arrange haggis on top, then scallops and apple and spoon sauce over.

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