Pan-fried scallops with crumbled haggis & bacon

Pan-fried scallops with crumbled haggis & bacon

Scallops with black pudding is a restaurant classic – but we'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.

By , 21 September 2015
Pan-fried scallops with crumbled haggis & bacon
  • Ready in: 30 mins
  • Serves: 8
  • Price: £1.38 per serving
Nutritional Info
Each 129g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 733KJ 175KCAL
of your reference intake.
Typical energy values per 100g: 568kJ/136kcal.
  • 6 tbsp crumbled haggis
  • 4 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon
  • 3 x 200g bags Chosen by you Uncooked & Shelled Scallops, defrosted
  • 1 tbsp whisky
  • 200g salad leaves
  • 2 tbsp 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 2 minutes 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 1 minute 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.