For the pea puree gently soften the shallots in the butter for 5 minutes, add the wine and boil it away without allowing the shallots to colour. Add the peas and cream, and cook for barely 1 minute. Puree and push through a fine sieve. Season with salt, pepper and lemon juice. Keep the mashed peas as a garnish for the plate.
To make the vinaigrette combine the white wine vinegar, olive oil and mint, and season with salt and pepper.
Preheat a frying pan until really hot. Gently toss the scallops in a little olive oil and then season with salt. Place on the hot surface of the pan and leave them alone. Cook for 2 minutes, turn and cook for 2 minutes on the other side add some of the lemon off the heat.
Gently reheat the pea puree and spoon on to 6 warmed plates. Place the scallops on top and spoon over some of the mint vinaigrette. You can use the mashed pea as a garnish.