Start by bringing a medium pot of salted water to a rolling boil. Add in the fresh or frozen green peas and blanch them for about 3 minutes, until they are vibrant green and tender. Drain the peas and set aside ½ cup for later use.

In a blender, combine the remaining blanched peas with a splash of water, fresh mint leaves, kosher salt, and freshly ground black pepper. Blend on high until the mixture is completely smooth and creamy.

Heat a cast-iron skillet over medium heat and add the chopped bacon. Let it cook for about 4 to 6 minutes until it becomes crispy and golden brown. Once crispy, remove the bacon from the skillet.

In the same skillet, reduce the heat slightly and add the minced shallot. Sauté for about 30 seconds until it becomes fragrant and translucent. Add the reserved peas and cooked bacon back into the skillet, warming everything through for another 2 minutes.

Increase the heat to high and add the patted-dry sea scallops to the skillet. Sear the scallops for about 2 minutes on each side until they develop a golden-brown crust.

To plate, spread a generous layer of the warm pea puree on each plate. Arrange the seared scallops on top, and finish by spooning the crispy bacon and pea mixture over them.