Sauté the shallot in a pan of oil and 10g of the butter until soft.
Add 200g of the peas and 20ml boiling water, then cook for 2 minutes.
Blend until smooth, and add seasoning to your taste. Set aside somewhere warm.
Place the pancetta between 2 trays with backing paper on both sides, and place in the oven at 180˚c for 10 minutes so it’s crispy. Set aside.
Place the black pudding in a frying pan with a little oil until cooked.
Blanch the remaining peas in boiling water for 3 minutes, then drain.
Heat a large frying pan until hot and add a splash of oil. Season the scallops and add them to the pan in a clockwise circle so you know where to start turning first – you don’t want to overcook them.
Cook the scallops for one minute on each side. Add the remaining butter and the lemon juice. Coat the scallops quickly and remove from the pan.
Put two spoonfuls of pea purée onto each plate at opposite ends and drag the puree across the plate. Put 2 pieces of black pudding at each end of the plate and top each with a scallop, then put the last scallop in the middle and top with the last slice of the black pudding.
Finish with the blanched peas and crispy pancetta.