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Certified Sustainable Seafood

Apple smoked scallops

Prep time
10 mins
Cooking Time
30 mins
Serves
2
  • 6 MSC Shetland 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 
  1. Chargrill your cabbage over charcoal 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.  
  2. Fry your haggis as a crumb in a frying pan with a little oil until crispy. 
  3. 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. 
  4. Serve the braised cabbage and seaweed topped with haggis crumbs. Pour some of the buttery sauce over the plate. 
  5. Present the apple smoked scallops on some salted curds, haggis crumbs and garnish with apple crisps. Season to taste. 

Apple smoked scallops

Apple smoked scallops https://www.msc.org/images/default-source/uk-library/imagefull-infographics-and-youvideo--912x513/apple-smoked-scallops-.jpg?sfvrsn=46c97025_1 https://www.youtube.com/watch?v= https://www.youtube.com/embed/?autoplay=0&modestbranding=1&rel=0&enablejsapi=1 2022-09-15T15:21:34.4130000Z

Ingredients

Method

  • 6 MSC Shetland 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 
  1. Chargrill your cabbage over charcoal 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.  
  2. Fry your haggis as a crumb in a frying pan with a little oil until crispy. 
  3. 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. 
  4. Serve the braised cabbage and seaweed topped with haggis crumbs. Pour some of the buttery sauce over the plate. 
  5. Present the apple smoked scallops on some salted curds, haggis crumbs and garnish with apple crisps. Season to taste.