Why not put a twist on your Burns Night supper with this recipe for Lyme Bay Scallops with Simon Howie Haggis and bashed neeps, from the inimitable chef Mark Hix. The sweetness of the scallops works really well with the earthiness of Both the haggis and neeps.

Serves 4

Ingredients:

300g Swede, peeled, roughly diced and cooked

Salt and freshly ground black pepper

80g butter

150g good quality Haggis

1tbsp rapeseed or vegetable oil

12 medium scallops, cleaned and trimmed

1 tbls chopped parsley

 Method: 

Roughly mash the swede with half of the butter, season and keep warm. Cut the haggis into smallish nuggets and heat briefly under the grill. Rub a non-stick heavy- based frying pan with the tiniest amount of oil. Heat until almost smoking, then add the scallops and cook over a medium-high heat for a minute on each side. Immediately remove from the pan to avoid overcooking and place on a plate and keep warm. Lower the heat and add the parsley and the rest of the butter to the pan.

To serve, spoon the Neeps (swede) onto warmed serving plates, place the scallops and haggis on top, then spoon the butter and parsley over.

 

Dine in style at HIX Oyster and Fish House

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