Recipe Book: Murdo’s Seared Scallops With Skirlie And Potato

Murdo’s Seared Scallops With Skirlie And Potato

Using locally sourced, Hand-dived scallops, this recipe is as sustainable as it is delicious! Using Three key west coast ingredients, this easy starter is quick and simple and adds a great local twist to your meal.

Serves: 4


  • 12 Large, Hand dived Scallops
  • 1 splash of rapeseed oil for frying
  • 1 squirt of lemon juice
  • 200 g sliced Stornoway Black Pudding- For the Skirlie (for a meat free option- use dried flaked seaweed instead)
  • 120 g Panko Breadcrumbs
  • 4 medium potatoes, peeled
  • 59 110 ml double cream
  • 59 110 ml milk
  • 60 g butter


  1. First make the Skirlie
  2. Skirlie is a traditional Scottish dish, usually made made from oatmeal, fried onions and seasonings- in this recipe it adds a delicious crisp topping. For a richer flavour, use Stornoway Black Pudding- simply place the slices on a baking tray in the oven for about 75 minutes at 120°C. Alternatively for a lighter, meat-free option, dried seaweed flakes work well.
  3. Mix your chosen ingredient with the breadcrumbs (Panko breadcrumbs for a lighter Skirlie) and into the oven for 15 minutes.
  4. While still warm, mix together well until fine then set aside.
  5. Second prepare your mashed potatoes
  6. Cut and dice the potatoes evenly, and stick them in a pan of cold water with a pinch of salt. Bring them to the boil, then bring down the heat and cook until soft. Drain them, then leave on a low heat to dry for a few minutes. Mash the potatoes well, then add the milk, cream and butter and mix well.
  7. Remove the scallops from their shells and clean before seasoning with salt and pepper. Heat a large frying with the rapeseed oil, then fry on both sides until slightly brown.
  8. Then sprinkle with lemon juice.
  9. To serve, pipe the mashed potato round the edges of a scallop shell, place the scallop in and cover with a spoonful of the skirlie. Serve with fresh salad leaves and dressing to garnish.