Scallops, Neeps and Haggis with a little Whisky Sauce #TrickyFishy

Surf and Turf twist on the classic Burns Night Supper!

Cook your haggis – best bet is to follow the instructions of your chosen “Great chieftain o’ the pudding-race”

Cook your neeps  – peel, cut into smallish cubes, boil until soft, puree with lots of black pepper and a bit of butter

While they’re cooking make your Whisky Sauce – it can be set to one side to keep warm while you cook the scallops. It’s really simple to make – but to set your whisky alight or not that is the question!

Ingredients

Knob of Butter

100mls Double Cream

50mls chicken or vegetable stock

Few drams of whisky ~ 3 tablespoons ish

Dijon or wholegrain mustard

Salt and Pepper

Method –

Yes I’m Up for it…!

Pop frying pan over medium heat and add knob of butter

Once butter has melted add a good old glug of whisky (3 tablespoons if you want to be exact) then set it alight! (Can we suggest a long match or lighter with long handle!), this allows the alcohol to burn off so the sauce is not as bitter.

Once the flame is out add cream, stock and mustard, you want the sauce to reduce now so it thickens, keep stirring and add salt & pepper to taste.

If you want a bit more whisky vibe – you can always add another dram or two at this point!

No way I’m not setting fire to flammable liquids in my kitchen…

Heat the cream and stock in a sauce pan, once hot add the mustard and whisky, increase the heat until the sauce simmers for a couple of minutes, to allow it to reduce and thicken, season with salt and pepper to taste

Cook your scallops

Warm a knob of butter in frying pan, when it’s hot, pop in the scallops, fry for a minute or two, basting them with the pan juices, turn them over for 1-2 more minutes, until their edges turn golden, and just opaque in the middle

Now plate it up –

Neeps on the bottom, scallops and haggis nestled in then add a dash of the whisky sauce