Set up a pot with the woodchips on the bottom, place a wire rack on top, put the cream in a heat proof bowl and place on the rack, cover the whole thing in foil and put on a low heat to smoke takes about 5 to 10 minutes. Remove and leave to stand for 20 minutes. You should have a smoke flavored cream that is quite powerful in flavor.
Make the smoked potatoes by baking the desires on rock salt until soft, and while still hot peel them and put through a potato ricer, add the butter, salt and stir in the smoked cream a little at a time until a good smoke flavor comes through. Keep warm.
Add the tomatoes, tarragon vinegar, olive oil, chopped chives and a pinch sea salt.
Season the scallops and boudin with sea salt, and drizzle with oil, have a pan searing hot on the stove and fry the scallops and boudin until caramelised on each side – very briefly. Put them onto a kitchen towel.
Spoon a couple of tablespoons of smoked potatoes onto 4 warmed plates, arrange the scallops, boudin, and crackling around, spoon over the tomato and tarragon dressing.