In a small frying pan over medium-high heat, add shallots and 1 tablespoon of olive oil and cook for 5 minutes or until crispy and caramelized. Set aside
Boil 2 cups of frozen peas for 3 minutes
Drain and add to blender (reserve one tablespoon of peas for garnish)
Add to blender the lemon juice, garlic, mint, and vegetable broth and blend on low
Gradually add in truffle and olive oil until creamy and pureed. Set aside
Thoroughly pat dry sea scallops with paper towel
Salt and pepper both sides
Over medium heat in a cast iron skillet add two tablespoons of olive oil and sear scallops for 3 minutes each side
Arrange pea puree on plate
Add seared scallops
Garnish with crispy shallots, micro green, and peas
