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
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.