Instructions: Pat the scallops dry with paper towels and reserve.

Put the peas in a small pot with just enough water to cover. Add 1/2 teaspoon coarse salt. Cook briefly over medium-high heat until the peas are tender but still bright green, about 2 minutes.

Drain the peas, saving 6 tablespoons cooking water and reserving 1/4 cup peas for garnish. Put the peas in a blender and puree at highest speed. Add 2 tablespoons of the butter, cut into small pieces, and 5 to 6 tablespoons cooking water, so that you have a very smooth but thick puree. You will have about 1 1/4 cups puree. Keep warm.

In a large nonstick skillet, melt 1/2 tablespoon of the remaining butter. Add the scallops and cook over high heat on both sides until golden.

In the center of large plates, spread 1/3 cup pea puree into a 5 inchdiameter circle. Place the reserved peas, like pearls, around each circle. Remove the scallops from the pan with a slotted spoon. Arrange 5 scallops per dish on top of the pea puree.

Add 4 tablespoons reserved water to pan juices. Whisk in the remaining 1 tablespoon butter and remove from the heat; the sauce will thicken. Add salt to taste and pour the juices around the pea puree. Serve immediately.

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