To make the black pudding meatballs, simmer the stock in an ovenproof saucepan until the volume of liquid has reduced to 500ml/18fl oz. Add the onion and bay leaf to the hot stock.
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the butter in a frying pan and fry the shallot and garlic until softened.
Mix the tarragon and parsley in a large bowl and add the pork mince. Crumble in the black pudding, add the softened shallot and garlic, mix together and then add the egg to bind. Season with salt and freshly ground black pepper and mix well.
Roll the mixture into small balls (about 2.5 cm/1in) and drop them into the hot stock. Braise in the oven for 40 minutes to cook through, basting the tops occasionally, if needed.
To make the buttered peas, heat the butter in a saucepan and fry the shallot, peas and lettuce for 2 minutes. Add the wine and cook to reduce the liquid by half, then pour in the stock, taste and season with salt and pepper.
To make the scallops, heat the olive oil in a frying pan over a high heat and fry the scallops for 1–2 minutes each side, adding the butter to allow it to melt into the scallops.
Serve 2 or 3 meatballs per person with the peas and their cooking liquid. Top with 3 scallops per person and garnish with the pea shoots.
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