Method

1. Set the sous vide temperature to 123ºF. Combine scallops, salt, pepper, and 1 Tbsp olive oil in a bag. Use water displacement method to submerge in water, cook fresh scallops 30 minutes, frozen scallops 45 minutes.
2. Meanwhile, make the pea purée. In a medium saucepan, sweat the shallots in 1 Tbsp olive oil until soft but not brown. Add the garden peas, salt, and milk and simmer for 8 minutes.
3. Drain, and reserve, the milk. Blend peas in a blender or immersion blender. Blitz for 2 minutes until ultra smooth adding enough of the reserved milk back to make a thickish purée. After blending, cool as quickly as possible as the color will begin to fade fairly quickly.
4. After 30 minutes, transfer the bag to an ice bath. Leave for 15 minutes (or you can chill them in the refrigerator for about 1 hour).
5. When the scallops are chilled, remove from the bag and pat very dry with paper towels (wet scallops won’t sear properly).
6. In a large skillet over medium-high heat, add the remaining 1 Tbsp olive oil and 1 Tbsp butter.
7. When butter stops foaming, add scallops and fry for 30 seconds on one side (until a golden crust forms underneath), then flip and fry again for another 30 seconds until lightly browned. Remove from skillet and transfer to a plate.
8. Spoon pea purée into the centre of bowl or plate. Top with cooked scallops and pea shoots or micro greens. Serve immediately.