pan-fried scallops with crumbled haggis & bacon

Scallops with black pudding is a restaurant classic - but I've given it a Scottish flavour with a sprinkling of haggis instead. Haggis is traditionally served on Burns Night (25 January) and this is a great way to try it if you've never tasted it before

serves 8; ready in 30mins

6tbsp crumbled haggis
4 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon
3 x 200g bags Chosen by you Uncooked & Shelled Scallops, defrosted
1tbsp whisky
200g salad leaves
2tbsp chopped pistachios

Heat a frying pan and dry-fry the haggis until crispy. Set aside on a few sheets of kitchen paper to absorb any excess oil.

Add the bacon rashers to the pan and cook until crisp. Set aside to cool (leaving the oil in the frying pan), then crumble into small pieces.

Fry the scallops in the leftover oils in the pan for 2mins on each side, until golden and cooked through. Set aside.

Add the whisky to the juices in the frying pan and cook over a high heat for 1min to reduce slightly.

Arrange the salad leaves between 8 plates. Put the scallops on top, then sprinkle over the haggis and bacon.

Drizzle the whisky juices from the pan over the salad leaves. Sprinkle over the chopped pistachios to serve.

ASDA magazine


 top of page