To prepare the pea puree, heat a saucepan over medium-low heat and add the butter. Gently sauté the shallots until softened, about 1 minute. Stir in the peas and add the stock to the saucepan. Bring to a boil and remove from the heat. Note: If using raw, fresh peas, reduce the heat to a simmer and cook, uncovered, for about 5 minutes or until just tender. Be sure not to overcook the peas or they will become a darker shade of green.

Puree the sauce in a blender, and pass through a sieve, if desired. If the sauce is too thick, add a bit more chicken stock or water. Return the sauce to the pot, whisk in the mint, and season with salt and pepper to taste. Swirl in the cold butter and add lemon juice to taste. Set aside in a warm place while searing the scallops.

To cook the scallops, heat a large sauté pan over medium-high heat, and add the grapeseed oil. Season the scallops with salt and pepper to taste, and sear in the hot pan until very caramelized, 2 to 3 minutes. Flip and continue to cook for an additional minute, or until they are just cooked through.

To assemble the dish, place a spoonful of the pea puree on individual plates or a platter, and top with the scallops.