Seared Scallops with Lemony Sweet Pea Relish

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon flat-leaf parsley fresh chopped
• 2 tablespoons juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 6  lemon wedges 
• 0.3 cup olive oil extra-virgin divided
• 1.5 cups pea shoots 
• 1 cup peas fresh english shelled
• 1.5 teaspoons salt divided
• 2.3 pounds sea scallops 
• 0.3 cup shallots minced

Equipment

• frying pan

Directions

1. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes.
2. Drain and rinse with cold water; drain.
3. Combine peas, 3 tablespoons oil, rind, juice, parsley, and shallots. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently.
4. Heat a large cast-iron skillet over medium-high heat.
5. Add 1 1/2 teaspoons oil to pan; swirl to coat.
6. Sprinkle remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over scallops.
7. 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.
8. Serve with lemon wedges.