113gms
(4oz) mixed small salad leaves (baby spinach, rocquette, mizuma,
red chard, endive)
18 scallops
170gms (6oz) haggis
3 rashers smoked streaky bacon
Balsamic vinegar
Salad dressing
Olive oil for frying |
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Form
haggis into small pates and pan fry on both sides. Grill bacon
and reserve both in a warm place.
Pan fry the scallops in a pre-heated pan, with a little olive
oil; cook on one side for about 1 minute until seared then
turn over and sear the other side.
Dress
salad and place on centre of plate. Dice slices of haggis
and bacon rashers and scatter over salad and around. Place
scallops on plate (3 per portion) one at the top, others bottom
left and bottom right. Drizzle a little balsamic vinegar over
and around scallops.
Serves
6. |
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