Inspired to recreate a dish and adding my own stamp

After sampling possibly one of the best seafood lunches in Roy Brett's Ondine in Edinburgh I have ever had this dish stood out and just had to try and replicat it and add my own twist of course not asking what spices were used the task of recreating it began and here's what I came up with and so it has made it to The Taste on line publication

http://thetaste.ie/wp/seared-scallops-rosscarbery-black-pudding-crispy-shallot-rings-by-kate-lawlor-of-fenns-quay/