1 lb. frozen peas (get the bright green petits pois if you can find them)
1 tbs. Thai green curry paste
1/4 – 1/3 cup sour cream
about 10 large sea scallops
Turn on your oven to its lowest setting and warm 2 plates in it. Cook the peas in salted boiling water for 3 minutes, drain. Put in the blender with green curry paste and 1/4 cup of sour cream. Purée in the blender until the peas are mashed but not smooth. Add salt of needed, and maybe a bit more sour cream.
Heat the 1 tbs. butter and 1 tbs. oil (I used a combination of olive oil and canola) in a large frying pan (not non-stick, you want a nice sear) on high heat. Cook the scallops for about 2 minutes per side until they are opaque in the middle but still tender. They should be slightly browned on the outside.
Put the scallops on the warm plates. Squeeze the lime into the hot pan, de-glazing all the stuck-on bits with a spatula or spoon. Mix well then pour the sauce over the scallops. Serve the puréed peas, and maybe some short-grain brown rice, on the side.