Weekdays 10am-12:30pm ITV

Phil Vickery's scallops with rhubarb chutney

Phil is back on the road and this week he’s cooking live from Busta in Shetland serving up local scallops with rhubarb chutney.

Scallops with rhubarb cutney

Serves 2



350g of rhubarb 

4 - 5 tbsp honey

2 tsp vinegar 

2-3 tbsp oil 

6 - 8 scallops 

100g haggis, cooked crispy


1. To make the chutney, gently cook the chutney ingredients in a saucepan over a low to medium heat until you have a soft pulp.

2. Meanwhile, heat a medium sized frying pan and add 2 to 3 tablespoons of any oil. Season the scallops with salt and pepper and sear in the hot oil for 2 to 3 mins then turn over. Cook for a further 2-3 minutes then remove from the pan.

3. Top each scallop with a little of the rhubarb ketchup and a sprinkling of crispy haggis.

Weekdays 10am-12:30pm ITV