For the Crushed Peas
250g Defrosted peas
50g Olive oil
Pinch of Salt
Pinch of Sugar
For the Mint Sauce
75g Chardonnay vinegar
25g Mint, finely chopped
For the Scallops
1 – 3 Scallops per person, depending on size
Pulse all the Crushed Peas ingredients in a Robotcoupe until crushed, then transfer to a small pan
For the Mint Sauce, bring the water, vinegar, sugar and salt to a boil.
Remove from the heat and add the mint.
Season the scallops well with fine salt, then fry in olive oil a hot pan until well coloured on one side, then turn.
Finish cooking on the other side or under the grill.
They should be just cooked.
Transfer the Scallops to a tray and drizzle over some lemon juice.
To serve, place some scallop shells in the bowl.
Heat the crushed peas and place 1 large tbsp. in each shell. Flatten slightly and place some pea shoots and mint tips around the outside.
Spoon 1 full tbsp. of mint sauce over each one.
Top with the scallop.
Further embellished with a slice of black pudding