1. Heat a saucepan to medium heat and add 1/4 cup olive oil. Sauté onion and garlic, cooking slowly until soft. Add chicken or fish stock and bring to a boil. Add peas and a pinch of salt. Reduce heat and simmer for about 5 minutes, or until peas are soft. Add mint and 1/2 cup cream. Transfer mixture to a blender and puree. Taste and adjust seasoning with salt and pepper. The puree should be nice and creamy. If it’s a bit dry, add a little more cream or olive oil. (This puree can be stored in the refrigerator for up to one day; reheat before serving.)

2. Toss scallops in 2 tablespoons olive oil, salt, and pepper. Add remaining 1 teaspoon olive oil to a medium-size, heavy-bottomed sauté pan on high heat. When hot, carefully place 6–8 scallops in the pan. Be sure not to overcrowd the pan; this will cause the scallops to steam and lose their golden brown crust. Cook for about 2–3 minutes per side, until golden brown. Do not overcook—scallops can easily become tough and rubbery.

3. Toss arugula with a squeeze of lemon and a little olive oil.

4. To serve, place pea puree on the bottom of each plate. Add a little arugula over the puree and top with scallops. Squeeze fresh lemon over scallops and drizzle olive oil over the plate. Serve immediately.