Haggis and scallops on pea purée

Hello dear reader,

Are you cooking up some haggis for Burns Night?  Do you even know what haggis is, or what Burn’s Night is all about?  Check out my blog post from last year to find out all about it.

It is my daughter’s birthday today and she has always asked for the traditional Burns Supper of haggis, neeps and tatties for her birthday dinner.  When she hit her teens I thought this tradition would be hit by desires to party with friends on her birthday but she was horrified at the thought of missing her haggis at home.  Even now she has her own flat, she still always comes home for her Burns Supper birthday dinner.  It is very special!

Every Burns Night we always remark on how much we love haggis and wonder why we don’t have it more often.  With this in mind, I made Haggis and scallops on pea purée for our starters on New Years Day.  This would be perfect for Burns Night, if you would like to give haggis a go but don’t want it to dominate your whole meal.

Haggis and scallop on pea puree

Haggis and scallops on pea purée – recipe
Serves two as starter
– 6 slices of haggis
– 6 scallops, shelled & cleaned
– 200g peas, cooked
– 2 shallots, finely chopped
– 25g butter
– 2 tbsp white wine
– 100ml vegetable stock

Heat a teaspoon of oil over a medium heat and cook the shallots until soft.  Add the butter and allow to melt, then add the wine, bring to the boil then turn the heat down to simmer for two minutes. Add the vegetable stock, peas and seasoning.  Bring to the boil and then simmer for two minutes.  Liquidise in a blender.  You can leave it as it is, or sieve it if you would prefer a fine purée.  Return to pan and season to taste.

Grill the haggis for 5-10 minutes each side, depending on the thickness.  Reheat the pea purée. Fry the scallops in a hot pan with a little oil for 1-2 minutes each side.

To serve, place three separate spoonfuls of pea purée on a plate, then top each with a slice of haggis and a scallop.

Haggis and scallop on pea puree

Delicious! The sweet pea and scallop balance perfectly with the peppery hot haggis.

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Finally, for fun, here’s a little animation to tell you more about Rabbie Burns

Isn’t is fab?  It’s from the Gateway to Scotland website, where you can find out more about this fabulous country!

Vohn

x

P.S.  I am entering this dish into the “Four Seasons Food” challenge, which is co-hosted by Anneli at Delicieux and Louisa at Eat Your Veg.  The premise of this challenge is an issue close to my heart – seasonality.  Seeking out seasonal food is really worth it for the enhanced flavour that food has when it is truly in season, rather than being forced, not to mention being a lot easier on the purse-strings!  Although haggis is available year round we do tend to eat it more in the winter months, scallops are in season right now and peas are always in season when they come from the freezer!

fsf-winter

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10 Comments Add yours

  1. Eat Your Veg says:

    I’m loving your Scottish Burns Night twist on scallops and black pudding. And as I happen to love haggis equally as much as black pud this has got to be GOOD! Fab that your daughter still wants to come home for a birthday Burns dinner every year, but with food like this in the offing I don’t blame her! Thanks so much for linking up to Four Seasons Food.

    1. Vohn says:

      THANKS Louisa! Yes, this would be fab with black pudding too! I’ll keep cooking her faves to tempt her home! Vohn x

  2. A fanstic modern twist on a traditional Burn’s Night meal!

    1. Vohn says:

      Thanks Kat! I’m usually more of a traditional-style cook, so its nice to mix it up once in a while! Vohn x

  3. such a fancy appetizer…..
    i love the contrast color of the three part of the dish!

    1. Vohn says:

      Thanks Dedy! I’d must re-photo in better light to make that colour contrast really zing! Vohn x

  4. Kitchen-Counter-Culture says:

    I was wondering what you were going to make! Wish I could pop by… x

    1. Vohn says:

      Haha – any time Annie! I was even thinking about fermenting some neeps! Vohn x

      1. Kitchen-Counter-Culture says:

        Well, there’s a famous German Sauerruben http://herbangardener.com/2011/05/26/how-to-make-sauerruben/

      2. Vohn says:

        Amazing Annie – a ferment for every occasion! Vohn x

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