Belfast Telegraph

Wednesday 3 September 2014

Recipe: Scallops, Highland haggis, turnips & sage

Scallops, Highland haggis, turnips & sage

Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.

What you'll need

2 scallops

1 swede, chopped

16 leaves of sage

200g of haggis

2 potatoes

Place chopped swede in a pan and cover with cold water.

Cook until soft, blend in a food processor and season.

Deep fry sage leaves until crisp and drain. Shape haggis into barrel shapes, cut potatoes into fine julienne strips and wrap around the haggis.

Deep fry haggis and drain.

Roast scallops in a hot pan for 2-3 minutes.

Spoon the turnip puree onto the plate, place haggis to the side of puree, and place scallops on top.

Garnish with deep fried sage leaves.

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