Scallops, Haggis and Fried Pear

Scallops, Haggis and Fried Pear
Fishboxer Fishbox HQ from Muir of Ord

The classic flavours of Scotland on one plate. Great for a little Burns night twist or as an indulgent, well-presented starter that is fit for any dinner party.


  • 6 x king scallops
  • 100g Scottish haggis
  • 1 pear
  • 30g butter
  • 2 tsp watercress (for garnish)
  • Salt and pepper (to taste)


  1. Break up the haggis.
  2. Heat 15g of butter in a frying pan over a medium to high heat.
  3. Add the haggis and fry for approximately 5-6 minutes, or until crispy and darkened.
  4. Remove the haggis from the pan to a plate covered in kitchen paper.
  5. Core the pear and thinly slice it.
  6. Dry both sides of the scallops with kitchen paper and season, to taste.
  7. Wipe the frying pan clean and place it back on a medium heat.
  8. Add the remaining butter.
  9. Cook the pears for approximately 3 minutes and then add the scallops to the pan.
  10. Fry for approximately 1-2 minutes on each side.
  11. Dress your plates with watercress.
  12. Top with the scallops and pears.
  13. Sprinkle with the crispy haggis.
  14. Spoon over any leftover butter from the pan.
  15. Serve and enjoy.