Seared Scallops With Lemony Sweet Pea Relish

• 1 cup shelled fresh English peas
• 1 1/2 teaspoons salt, divided
• 1/4 cup extra-virgin olive oil, divided
• 1 1/2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 cup minced shallots
• 1/2 teaspoon freshly ground black pepper, divided
• 2 1/4 pounds large sea scallops
• 1 1/2 cups pea shoots
• 6 lemon wedges

1. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain and rinse with cold water; drain. Combine peas, 3 tablespoons oil, rind, juice, parsley, and shallots. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently.
2. Heat a large cast-iron skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over scallops. Add half of scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and scallops. Divide scallops evenly among 6 plates; top each serving with 2 1/2 tablespoons pea mixture and 1/4 cup pea shoots. Serve with lemon wedges.

peas, salt, extravirgin olive oil, lemon rind, lemon juice, parsley, shallots, freshly ground black pepper, scallops, pea shoots, lemon wedges

Taken from www.myrecipes.com/recipe/seared-scallops-3 (may not work)