1. Fry the onion, lemon zest and garlic without browning, put in food processor with veg bouillon, peas and wild garlic leaves and a little ground black peppercorn
2. Blend to a smooth puree and pour into a small pan to heat just before assembling the finished dish
3. Drizzle the sliced ciabatta bread with oil
4. Divide the Parma ham on top of each ciabatta slice
5. Put in the oven for ten minutes till crisp, but not burnt
6. While the ciabatta is crisping off.....
7. Melt the butter in a shallow pan till it begins to turn light brown
8. Put the scallops into the pan
9. Fry both sides for 3 minutes each
10. Heat the pea and wild garlic veloute

To assemble:

1. Pour the pea veloute' in a warm shallow bowl or rimmed plate
2. Float the Parma toasts in a circle round the plate/bowl
3. Top each toast with a scallop
4. Add pea shoots to the centre of plate
5. Grind black pepper to your taste over the dish
6. Serve at once