- Blanch the cubes in boiling salted water 5 minutes for the carrot and swede and 2-3 minutes for the turnip, cool in ice water.
- In the meantime reduce the wine to a glaze that will coat a spoon and pass off the aromatics.
- Prick the haggis and wrap in foil, Simmer the haggis in salted water for 60 minutes do not boil as the haggis will burst. Cool down in the stock and remove the foil and stomach skin. (This will be more than you need for the recipe but it’s fantastic as part of a fry up instead of black pudding). Cut four slices and set aside ready to fry.
- Slice the parsnip very finely and fry gently in the butter in a saucepan, add the dairy and some seasoning and cook until soft. Blend in a jug blender and pass through a fine sieve. Set aside in a small saucepan to keep warm wrapped in cling film.
- Now reheat the vegetable dice with salt pepper and a small amount of butter and water.
- Fry the haggis on both sides to achieve a nice crust and keep warm in a metal tray.
- Cook the scallops in the wine glaze basting as you cook for 1-2 minutes until the scallops turn purple. Season with maldon salt.
- Plate the parsnip purée, a slice of haggis, the glazed scallop and scatter around the root vegetables.