Bring four cups of water to a boil in medium saucepan and cook peas until peas are bright green about 3-4 minutes. Drain. Set aside ½ cup peas for garnish. Add remaining peas, mint, salt, pepper, lemon juice, and olive oil to blender and puree until smooth and creamy. If mixture is too thick, add a tablespoon of water to help thin out mixture.

Rinse scallops under cold water to remove any grit. Dry completely with a paper towel. Season with kosher salt. Set aside.

In cast iron skillet add 1 tbsp. of olive oil, and heat on medium high. Add scallops to pan and sear on each side for 3 minutes.

Divide puree between 4 plates, and top with scallops. Garnish with remaining ½ cup peas and mint.