Take your (de roed) Scallops and place on top of a clean teacloth to absorb any excess moisture whilst you make the Cauliflower Puree. To make the puree, remove the Cauliflower florets from the stalk, place into a saucepan and cover with half a pint of Milk and 50g of Butter. Once the liquid is boiling, turn down to a medium temperature and leave to cook for around 20 minutes until the cauliflower is soft to touch with a fork. Once the Cauliflower has cooked, strain the florets keeping the milk and butter mixture to one side. Place the florets into a blender, add another 25g of butter and blend on a medium speed. Whilst blending, slowly add the milk and butter mixture back into the the blended cauliflower, until you have a puree-like consistency. Season to taste with salt, pepper and freshly grated nutmeg.
Whilst the cauliflower puree is cooling, take a frying pan and drizzle over 1 tbsp of Sunflower Oil. Turn the heat up to its maximum temperature and leave until the pan is smoking. Once smoking, turn down to a medium temperature and place the scallops into the pan. Cut the Lemon into two halves and place flesh side down. Leave the Lemon and Scallops to cook for 1 minute before adding the pieces of Black Pudding. Cook for 2 minutes before removing the lemon from the pan, leaving it to one side. Turning over the Scallops and Black Pudding and leave to cook for a further minute. Remove the pan from the heat and place the pieces of Black Pudding onto a piece of kitchen paper to absorb any excess fat. Squeeze the charred lemon halves over the Scallops, and baste the Scallops with all of the juices in the pan for added flavour.
To plate up - take some of the Cauliflower Puree and place three small dollops down the centre of each plate. Place the slices of Black Pudding on top of the puree, followed with the Scallops. Drizzle over some cold pressed Rapeseed Oil, and finish with some sprigs of fresh Pea Shoots before serving.