Pea Gazpacho with Scallops
For the soup, cook the peas in boiling salted water for 5-8 minutes until soft. Drain and mash finely with a food mill. Add the peas to the hot vegetable stock and briefly bring to a boil. Reduce the heat and simmer for 2 minutes. If the soup is too thick, then add some hot water until the desired consistency is reached.
Season with ginger, salt, pepper and lemon juice. Stir in 1 teaspoon butter and allow to cool.
For the scallops, heat 1 tablespoon butter in a pan and sear the scallops on both sides until golden brown. Season with salt and pepper. Pour the pea soup into soup bowls, drizzle each with 1 tablespoon of cream, place 1 scallop on top of each and serve immediately.