Boil orange juice and scallop muscles in a saucepan, skim foam, and stir in sugar.
Blend 30ml of shrimps into a paste and simmer with orange juice for 3 minutes.
Strain the liquid, season, then stir in 25g butter and remaining shrimps until melted.
Dredge black pudding slices in a spiced flour mixture and fry in oil for 3 minutes per side.
Season scallops and sear in oil and 15g foaming butter until golden brown.
Whisk citrus juices and olive oil, then toss with pea shoots and radish sprouts.
Arrange salad on a plate, alternate scallops and black pudding, drizzle with shrimp butter, and garnish with chives.