Scallops with black pudding and haggis butter

Scallops with black pudding and haggis butter

This dish can be either used as an incredibly delicious starter or a main course depending on the number of scallops used. We suggest 3 for a starter or 6 for a main.

  • Time 30minutes
  • Serves 1
  • Difficulty Easy


6 scallops (roe on)

A little rapeseed oil

150 g salted butter

30g black pudding sliced

30g haggis sliced

Fresh salad leaves

Simple dressing of light olive oil, lemon juice and black pepper


 Haggis Butter

  1.   For the haggis butter, cut 100g butter into cubes and leave to soften.
  2. Heat a little rapeseed oil in a heavy frying pan and fry the haggis slices until you have a crumbly and slightly crisp texture. Set aside.
  3. When the butter is soft and can be beaten, introduce the crumbled haggis and incorporate it with a fork.
  4. When completely blended, roll in greaseproof paper and refrigerate.


  1. Heat a little rapeseed oil in a heavy frying pan and fry the slices of black pudding until crispy and can be crumbled and set aside.
  2. Now soften the remaining 50g the butter and bring it to a foam over high heat.
  3. Cut 6 discs of the wrapped haggis butter and set aside to soften.

  4. Introduce the scallops to the pan on high heat (the butter should be nutty and nicely foaming) and sear on the hottest part of the pan for approx 30 secs on either side or until the surfaces are nicely caramelised.
  5. Turn down the heat and gently spoon the melted butter over the scallops, equally basting them (one side will do) for a further minute. They should ideally be slightly underdone in the middle.
  6. Serve straight away on a bed of light leaves, pour over the remaining butter, place a disc of the haggis butter on the scallop, sprinkle with the crumbled black pudding. Garnish with more leaves and add the light dressing according to taste. 


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