Pea puree: In a medium saucepan add butter and dice shallot. Cook until shallots soften then add frozen peas.Cook until peas thaw but don\'t lose color, add cream and warm cream. Puree mixture in food processor and season to taste with salt and pepper. Scallops: Dry scallops in paper towel. In a cast iron or heavy bottom skillet heat canola oil until slight wisps of smoke appear. Reduce heat slightly and add scallops. Arrange scallops on their faces and constantly move them to different areas of pan to brown evenly. Flip and season immediately with salt and pepper.Turn off heat and let scallops finish for 1-2 minutes in residual heat. In a separate skillet add 1 T Canola oil and the bacon. Cook bacon until desired crispness then add diced shallot and fresh peas. Cook until shallot is softer and turn off heat. To plate: Spoon puree on bottom of plate then place on bacon mixture then scallops. Enjoy.
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