If the scallops are very thick separatethe white scallop muscle from the orange coral: the coral cooks more quickly and tends to burst and splatter all over your cooker if it is in a hot pan for too long.
Otherwise leave whole.
Meanwhile cook the peas until just done but still bright green.
Drain then place in a blender or food processor with half the butter.
Process until you have a smooth puree.
Drain the potatoes and allow to steam in a colander until thoroughly dry then mash with the remaining butter.
Add the scallop muscles (or wholescallops) and sear on one side for 1 minute. Season turn and add the corals.
Cook over a high heat for a further 11 1/2 minutes or until just cooked.
Garnish with fresh mint if you like.
Add some freshly chopped mint while mashing the potatoes if you like.