Ingredients
Method
1.Bring a saucepan of water to the boil, salt lightly, add peas and cook for 10–12 minutes, or until tender. If peas are frozen, put them in a sieve and rinse off ice-crystals under running hot water. Cook for 5–7 minutes or until tender. Drain peas and refresh with cold water.
2.Wipe out pan. Add 1 tablespoon extra-virgin olive oil and chopped shallots to pan, cover with a lid and cook gently until shallots are tender, about 7 minutes. Remove lid and cook for a few extra minutes until shallots are golden.
3.Return peas to pan and season with flaky sea salt and pepper to taste. Mash peas to a lumpy purée with a potato masher and mix in 1 tablespoon extra-virgin olive oil.
4.Warm honey either in a small bowl in a microwave, or slip the bowl inside a larger one filled with hot water, and whisk in lemon juice and a pinch of salt.
5.Pat scallops dry with paper towels. Toss with 1 tablespoon olive oil. Heat a medium heavy-based frying pan over medium-high heat for a few minutes, then add ½ tablespoons olive oil and heat until the oil is nice and hot.
6.Add scallops one by one (don’t dump them in), using spoons and spacing them apart, and cook quickly until golden, then turn and cook briefly, until barely cooked through.
7.Meanwhile, if peas have cooled, reheat over gentle heat. Add the herbs and feta. Taste and adjust seasoning (if the feta is bland, you might need a little extra salt).
8.Dish onto small warmed plates or into warmed dishes. Top with scallops as soon as they are done. Drizzle with honey and lemon and serve immediately.
