Yes, I know it sounds revolting and I was met with considerable apprehension when I announced that I was serving this up. But after the first tentative mouthful, it was proclaimed as really tasty and a culinary success! Haggis, let’s face it, gets bad PR but honestly, this is a really rich, lovely winter dish. Written up here as a starter, it can also be served as a main course, adding green vegetables (steamed leek and cabbage) and potato (Dauphinoise would work well). So, give it a go and be happily surprised!
What you need…
1 x 450g good quality Haggis (I used Simon Howie’s Haggis Company).
Splash of olive oil
12 good sized scallops, hand-dived if you can spare the pennies
Sea salt and black pepper
for the beurre blanc sauce
2 shallots, finely chopped
20ml white wine vinegar
40ml white wine
75g butter, cut into small chunks
Sea salt and black pepper
for the caramelised pears
2 tablespoons soft dark brown sugar
3 pears, unpeeled, cored and chopped into 1 cm pieces
What to do…
To cook your haggis, follow the instructions that it comes with. In my case, it was simply to wrap the haggis, skin and clips intact, in foil and pop in a saucepan of water, bringing it to the boil before gently simmering it for 45 minutes.
For the sauce, pop the shallots, vinegar, white wine and water into a saucepan and cook on a moderate heat until the liquid is halved. Remove from the heat and add the butter chunks one at a time, using a balloon whisk to ensure that each chunk is fully blended in before adding the next. Once it is all added, season with salt and pepper and return to the hob, keeping it warm on a low heat.
For the caramelised pears, heat the butter and sugar in a small saucepan on a moderate heat until they are both melted, stirring regularly. Tip in the chopped pears and gently stir them in, ensuring they are all evenly coated with butter. Reduce the heat and just leave them in the pan for 15 minutes, stirring occasionally. They will finish up golden and delicious.
Finally, about five minutes before you are ready to serve, splash a little oil in a frying pan and when it’s hot, chuck in your scallops. Fry them for two minutes on each side until they are golden brown. Season.
To serve your haggis with scallops, caramelised pear and beurre blanc sauce, simply provide each person with one generous slice of haggis in the centre of the plate, topping it with the seared scallops, scatter the pears around the side and drizzle the beurre blanc over the pears.
The vinegar and wine in the beurre blanc sauce provide a gently, slightly sharp contrast to the richness of the haggis and the sweetness of the pear provides a perfect foil to the meat’s depth of flavour. It really works beautifully – simply delicious!
Loch Fyne Restaurants currently have a version of this on their menus. I hope my interpretation does it justice!
Not difficult but loads of pots and pans, especially if it’s being served with accompaniments for a main course.
Whilst the haggis is cooking, you have plenty of time to make the beurre blanc and then the caramelised pears, just keeping both of them warm until you are ready to serve.