I realise scallops and pea puree is old hat these days, so a couple of little changes to make this dish more nutritious and equally as yummy.
Lightly cover the scallops in olive oil then dip them in a mixture of polenta or semolina, breadcrumbs, dried herbs and some magical chia seeds. Little tip, buy some herby croutons and whizz them up to make breadcrumbs. Meanwhile boil some frozen peas in a small amount of water with half a veggie stock cube and add a big handful of spinach as it comes up to bubble. Don't overcook the peas, they just need a couple of minutes to retain their nutrients. Add some creme fraiche if you fancy it, and whizz up.
Sear the scallops in some groundnut oil, about 40 seconds on each size so they're golden brown on the outside and soft in the middle.
Finally, get them in your belly whilst still hot.