Pan-fried scallops with crumbled haggis & bacon

Name: Pan-fried scallops with crumbled haggis & bacon | Asda Good Living
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 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

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 Asda Good Living,21st September 2015

(18 votes)

Cook: 30 Mins

Serves: 8

Price: £1.38 per serving

Nutritional Information

Each 129g serving contains

Energy
733kj
175kcal

Fat
8.3g

Med
12%

Saturates
2.5g

Med
13%

Sugars
0.4g

Low
<1%

Salt
0.9g

Med
15%

of your reference intake.
Typical energy values per 100g:
568kj/136kcal

Ingredients

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

Method

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.