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.
- 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 1⁄10 ml double cream
- 59 1⁄10 ml milk
- 60 g butter
- First make the Skirlie
- 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.
- Mix your chosen ingredient with the breadcrumbs (Panko breadcrumbs for a lighter Skirlie) and into the oven for 15 minutes.
- While still warm, mix together well until fine then set aside.
- Second prepare your mashed potatoes
- 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.
- 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.
- Then sprinkle with lemon juice.
- 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.