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