Pan-Fried Scallops with Black Pudding & Warm Fennel Salad - Lavender and Lovage

Ingredients

• 1 Small fennel bulb, finely sliced (greenery set aside for garnish)
• 2 tablespoons olive oil
• 100g black pudding, cut into slices
• 8 to 10 fresh scallops & corals, with muscle removed
• 25g butter
• 1 lemon, zest and juice of
• salt and black pepper
• frisée lettuce (to serve)
• caper berries (for garnish)
• 2 tablespoons vinaigrette