1. Cook English peas in boiling water with 1 teaspoon of salt for 2 minutes. Drain the peas and rinse them with cold water. Combine the peas with 6 tablespoons of oil, rind, juice, parsley, and shallots. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of pepper; toss gently. (Don't do this too soon or peas will lose their bright green color.)
2. Heat a large cast iron skillet over medium high heat. Add 2 teaspoons of oil to the pan; swirl. Pat the scallops dry with paper towels before searing them. Sprinkle remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper over the scallops. Add half the scallops to the pan; cook for two minutes on each side or until desired degree of doneness. (Don't over-crowd the pan or the sear won't happen.) Repeat with remaining 2 teaspoons of oil and scallops.
3.Divide scallops evenly among four plates. Top each serving with pea mixture and 1/4 cup pea shoots.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 234 (44%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 74.5mg||23 %|
|Sodium 370.6mg||13 %|
|Potassium 1089.8mg||29 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 27g|
|Protein 45.9g||66 %|
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Calories per serving: 530
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