Bring a small pot of salted water to a rolling boil. Add fresh or frozen green peas and blanch for about 3 minutes until they turn bright green and tender. Drain the peas, reserving a portion for later, and transfer the remaining peas to a blender.

In the blender, combine the blanched peas with a splash of water, a pinch of kosher salt, and a handful of fresh mint leaves. Blend until smooth, adjusting the water as needed to reach your desired consistency.

Heat a cast-iron skillet over medium heat and add chopped bacon. Cook until crispy and golden. Once cooked, add chopped shallots and reserved blanched peas to the skillet. Sauté for 2 to 3 minutes.

In the same skillet, increase the heat to high. Pat dry the sea scallops and carefully place them in the skillet, searing for about 2 minutes on each side.

To serve, spoon pea puree onto each plate, place seared scallops on top, sprinkle with the bacon and shallot mixture, and finish with a pinch of flaky sea salt.