Different spelling - But here is a recipe I found for scurly

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Skirlie accompanies meats, game birds, cod, soups or mashed potatoes. Uncooked, its nutty texture makes a delicious stuffing for chicken or boiled mutton. It is also known as Mealie Pudding in some parts of Scotland, where it is steamed in a greased basin for one hour before being turned out. Small spoonfuls are often rolled into balls and cooked in boiling soup like dumplings; for example, in Scots Broth I and Scots Broth II. It is sold in sausage form throughout Scotland. (See Black Pudding.)

Ingredients
2 cups medium oatmeal
2 cups medium onions, finely chopped
salt
4 oz grated suet or
4 tbsps good dripping
1 freshly ground pepper

Method
Melt suet or dripping in a very hot pan. Add onions, brown lightly. Stir in oatmeal to make a fairly thick mixture. Keep stirring 5 - 7 minutes on gentle heat until totally cooked. Season to taste. Serves: Serves 4 - 6.

Enjoy!

DtG