Put the scallops on 2 pieces of kitchen towel and cover with 2 more pieces, to soak up the excess moisture.
Heat a small saucepan of water to the boil and add the peas.
Bring the water back up to a boil and simmer the peas for 2 minutes.
Drain and transfer to a blender with the crème fraiche and mint.
Blend until smooth and season to taste.
Return the purée to the saucepan and cover to keep it warm.
Put the oil in the frying pan over a medium heat.
Add the black pudding slices and cook for about 1 minute each side.
Remove from the pan and keep warm.
Next, add the butter to the pan over a medium to high heat.
Season the scallops on both sides.
Add the scallops and cook for 1 - 2 minutes, until they are golden. Turn the scallops over and cook for a further 1 - 2 minutes.
Divide the pea purée between 2 serving dishes.
Top with a slice or warm black pudding and then add the scallops.
Serve.