Sean's quarter-final starter: seared scallops with a pea puree and a black pudding crumb. Sean's scallops were dried, well rested and heavily seasoned before being fried in butter. He garnished with edible flowers, something he had always wanted to use. The dish was cooked for the judges plus guest judges Nisha Parmar, Tony Rodd and Simon Wood. The judges flagged the cooking of the scallop as the key: caramelised top, plump and juicy middle.