Scallop on Pea Puree

Bring a large pan of water to the boil, blanch peas for 3 minutes. Add peas to blender with a small amount of the water and puree for 2-3 minutes until thickened and smooth. Pass through a fine sieve using the back of a ladle for a smooth finish, season with salt & pepper and a squeeze of lemon juice. Dissolve caster sugar in red wine vinegar. Dice apple and finely slice radish, add to vinegar mix with a pinch of salt and leave to marinate for at 10-15minutes. Preheat a pan over a high heat and add a tbsp of oil. Pat dry scallops with kitchen paper and season well. Add scallops to the pan flat side down and cook for about 2-3 minutes until golden brown. Do not move the scallops around in the pan as this will prevent them from cooking. Turn the scallop over and cook for a further 1-2 minutes. Add a knob of butter to the pan and baste the scallops. Spread pea puree on plate, top with scallop and coat with butter from pan. Garnish with pickled radish and apple, cooked peas and pea shoot