Haggis, seared scallops & pea puree

 Preparation Time: 10-20 minutes, Serves 2


130g packet 'Macsween microwave in 60 seconds' haggis  
6 large king scallops
60ml extra virgin rapeseed oil
200g garden peas
30g finely chopped shallots
50ml white wine
100ml chicken stock
30g unsalted butter
Sea salt and freshly milled black peppter



1. To make the pea puree, heat 20ml of rapeseed oil in a saucepan and sweat the shallots for 3 minutes without colouring

2. Deglaze with the white wine, reduce

3. Add the chicken stock, bring to the boil and season

4. Add the peas, bring back to the boil, cook for 1 minute

5. Remove from the heat and liquidise to a fine puree, add the butter and ensure smooth

6. Pass through a fine chinois (sieve), reserve hot

7. Heat a non stick pan over a high heat and sear the scallops 1 minute each side, do not move around the pan, allow to sear and caramelise

8. Cook the 'Macsween microwave in 60 seconds' haggis, remove from the pack and cut into round disks, the same size as the scallops using a ramekin, stainless steel ring or even a cookie cutter.

To serve

1. Heat 2 plates

2. Carefully arrange the haggis and scallops on the plate so that they are overlapping

3. Drizzle the pea puree around the plate

4. Present to your object of affection - declarations of love and affection will follow