Scallops with haggis and purple sprouting broccoli

Method

1. Cook the sprouting broccoli in lightly salted, boiling water until just tender.

2. Slice the haggis into three 1cm discs. Oil a pan with a little vegetable oil and fry the haggis gently, cooking for 3-4 minutes on each side, or until golden brown and a little crisp.

3. Season the scallops with salt. Add to the pan with the haggis and gently cook for 2-3 minutes on each side. (You want them to be golden and crisp on each side but not overcooked in the middle.)

4. Once you’ve turned the scallops and haggis, add 2 knobs of butter to the pan along with the garlic and chives. Continue to cook for 2-3 minutes.

5. To serve, drain the broccoli and add a couple of stalks to the serving plate. Dot with a spoonful of garlic/chive butter, add a couple of slices of haggis, top with scallops, drizzling remaining garlic/chive butter over everything. Serve immediately, with a lemon wedge on the side.