Last week, we tried out TikTok’s viral ‘Twisted Bacon‘ trend, but this week we’re bringing you what could be bacon’s BOLDEST move yet! In celebration of Bacon You Crazy month, we’re trying out the coveted Woven Bacon Taco Shell…A thing of urban legend to some, but to us? A worthy challenge!
It doesn’t get much cheddar than this! Cook up our ULTIMATE Haggis & Macaroni Toastie recipe for an extra-special Burns Night snack… We promise it will make you melt!
We’ve added brand-new products to our supermarket stores throughout Scotland! From September 2021, you can sink your teeth into our all-new Veggie White Pudding, Bacon Medallions, and more. How about some Chicken Square Sausage if you’re feeling extra peckish?
6 King Scallops (Hand dived, in shell, medium size)
1 lemon
20ml rapeseed oil
50g butter
For the salad:
50ml rapeseed oil
1/8th of a packet of dill
1 lemon
1 fennel bulb
1 braeburn apple
1 red chilli, finely diced
Method
For the salad:
Wash and slice the baby fennel through the mandolin, or by hand.
Next, prepare your lemon dressing. Zest the lemon and add to a small bowl. Then, heat the lemon in the microwave for 10 seconds – this helps extract all the juice! Juice the lemon and add to the lemon zest, and then slowly add the oil. Taste and adjust the seasoning, and finish with the chopped dill and chilli.
Mix this dressing with the fennel and put to one side.
For the black pudding and scallops:
Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes.
Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly. Remove the pan from the heat, and add a little butter and a squeeze of lemon juice while the pan is still hot.
Serve up with the salad as a starter or light meal!
Gary Maclean’s Wee Black Pudding and Scallops with a fennel and apple salad.
Follow our video of Gary at work on this delicious dish and cook along at home!
Prep time: 5 - 10 mins
Cooking time: 5 - 10 mins
Serves: 2
ingredients
1 Simon Howie Wee Black Pudding, sliced
6 King Scallops (Hand dived, in shell, medium size)
1 lemon
20ml rapeseed oil
50g butter
For the salad:
50ml rapeseed oil
1/8th of a packet of dill
1 lemon
1 fennel bulb
1 braeburn apple
1 red chilli, finely diced
Method
For the salad:
Wash and slice the baby fennel through the mandolin, or by hand.
Next, prepare your lemon dressing. Zest the lemon and add to a small bowl. Then, heat the lemon in the microwave for 10 seconds – this helps extract all the juice! Juice the lemon and add to the lemon zest, and then slowly add the oil. Taste and adjust the seasoning, and finish with the chopped dill and chilli.
Mix this dressing with the fennel and put to one side.
For the black pudding and scallops:
Heat the oil in a frying pan. Place the sliced black pudding into the pan and cook for a couple of minutes.
Then add the scallops cook until they have achieved a golden colour. Turn both the black pudding and the scallops and cook on the other side for a few minutes until cooked evenly. Remove the pan from the heat, and add a little butter and a squeeze of lemon juice while the pan is still hot.
Serve up with the salad as a starter or light meal!