Cook the peas in boiling water for a few minutes until tender and drain.
Blend the peas with the creme fraiche and season to taste.
Heat a frying pan over a medium heat and fry the Chorizo until coloured then set aside.
In the Chorizo pan add the butter and heat over a medium/high heat before adding the scallops for 1 minute each side.
Pile the scallops over the pea puree then scatter Chorizo over. Drizzle a little truffle oil over if liked.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.