To make the pea sauce. In a saucepan add the sugar and a little water, bring to a caramel, add the butter and chicken stock, allow the caramel to dissolve. In a separate pan, sweat off the shallots, garlic and thyme, add half of the peas and then pour the chicken stock over. Bring to a simmer.

Remove sauce from the heat and add the double cream and then the remaining peas. Blend in a liquidizer until smooth, pass through a fine sieve to remove all the pea shells. Season and set aside. If the colour is a bit muted, sharpen up with a touch of green food colour.

For the Garlic oil you will need to pick and blanch and refresh the leaves of the herb, dry as much as you can by squeezing the water out and then blend with the vegetable oil. Pass through a fine sieve or muslin cloth. You can multiply this recipe and keep the oil in freezer bags until needed.

Prepare your Scallops removing any skirt or shell. cook in a non stick pan. Season.

Warm your pea sauce and correct the seasoning.

Place your scallop in the centre of your dish, arrange the peas on top, pour your pea sauce around, drizzle the garlic oil in the sauce and finish with the pea shoots and copa ham, sprinkle over the fennel pollen