Prep time
10 mins
Cooking Time
30 mins
Serves
2
Ingredients
Ingredients
- 6 MSC Scallops
- 1 tbsp herb oil
- ½ tsp herb salt
- 100g Haggis
- 1 hispi pointed cabbage, sliced
- 75g butter
- 1 tbsp seaweed flakes
- Pinch of grated nutmeg
- Sea salt and cracked black pepper to taste
- 200ml bottle of prosecco
- 2 tbsp curds [ricotta]
For the herb salt
- 1 tbsp chopped mint
- 1 tbsp chopped parsley
- 50g sea salt crystals
Other things you'll need
- Apple crisps to garnish (optional)
- 1 handful of apple wood chips
Method
Method
- Chargrill your cabbage over charcoal/BBQ for 4-5 mins to blacken slightly. Then place into a saucepan with a large knob of butter, seaweed and 150ml prosecco. Cover and braise on a medium heat for 15-20 mins.
- Fry your haggis as a crumb in a frying pan with a little oil until crispy.
- Add woodchips to your BBQ smoker and prepare your scallops in their shells. Hot smoke with a drizzle of herb oil and herb salt. Cook for 2-3 mins on each side depending on their size and turn halfway through hot smoking. Drizzle with remaining prosecco and cook for a further 2-3 mins in their shells to reduce the wine.
- Serve the braised cabbage and seaweed topped with haggis crumbs. Pour some of the buttery sauce over the plate.
- Present the apple smoked scallops on some salted curds, haggis crumbs and garnish with apple crisps. Season to taste.