Cook the peas in salt water until tender then drain and blend with curry paste and creme fraiche. Season to taste.

Heat oil and butter in frying pan until foamy, then fry scallops for 2 mins on each side.

Deglaze pan by squeezing lime juice into pan and stirring. Pour this over the scallops on each plate. Sprinkle over chopped coriander and serve with the puree.