Using a pair of tongs, place the scallops, flat side down, into the butter.

On a generous smear of puree place the scallops and black pudding, garnish with chervil and ½ lemon

When you flip them, place the scallops on areas of the pan that didn't have scallops on them before.

Place the scallops on top of the turbot fillets and cook for another minute.

Place the scallops in a hot frying pan lightly coated with oil or a small amount of butter, with one of the "exposed" ends down.