A little twist for Burns night or any time of the year really
Preheat your oven to a low setting. break up your haggis.
Heat a frying pan. Add the haggis and fry for 5-8 mins till crispy and darkened.
Lift on to kitchen paper.
Core your pear and then thinly slice it.
Dry both sides of your scallops with kitchen paper until dry (this helps get the golden colour)
Season the scallops well. Wipe the pan clean and place it back on a medium heat. Add a small knob of butter cook the scallops for 1-2 mins on each side until golden and caramelised.
Cook the pears for a min or so on each side until soft and caramelised.
Dress your plates with watercress. Top with the scallops and pears. Sprinkle with the crispy haggis. Spoon over any leftover butter from the pan.
Serve with a nice dram of malt whisky or Scottish gin.
TIP: This recipe is perfect for leftover haggis and whisky or pepper sauce