Soft-boiled Scotch eggs

I read a few years ago that 'scotching' is what is done to the sausage meat to properly tenderize it and make a shell for the egg and breadcrumbs but I could be wrong. I am always surprised that scotch eggs never made the journey across the Atlantic. My aunt and cousins in North Carolina have never eaten one. I couldn't find them for sale anywhere on occasions I was visiting and I couldn't bring them as gifts because of the meat of course.

But then I heard on 'Can't Cook, Won't Cook' that eggs imported from Scotland to England in the Victorian times would go bad along the journey so they were put into boiling water with disinfectant and left during the journey down into England (by horse wagons, I suppose?) The eggs' shelf life was extended by months but they went quite hard and the wrong colour, and over time they were made into what are now scotch eggs by coating them with meat to make them more appealing for the Victorians to eat. But again, the TV show could be wrong.

Again, I suppose if you took a scallop, properly coated it in sausage meat and breadcrumbs, baked or fried it, you could call it a scotch scallop. You prepared it by scotching it, according to ye olde recipe booke.