Bring a pot of salted water to a gentle boil over medium heat. Have ready a bowl of ice water. Add the peas to the boiling water and blanch just until tender, 1–2 minutes. Drain, reserving a cup or so of the blanching water. Transfer the peas to the ice water. Drain again.

Split 16 of the whole pea pods and set aside the halves containing peas for garnish. Shell the remaining peas and place in a blender or food processor fitted with metal blade. Add a little of the reserved blanching water and process until puréed, adding more water if needed for the desired consistency; set aside.

Rinse the scallops and pat dry with paper towels. Season with salt and pepper.

Melt 1 teaspoon of the butter in a wide frying pan over medium heat. Working in batches if needed, add the scallops and sear, turning once, until nicely browned, about 1–2 minutes per side. Transfer the seared scallops to a plate.

Return the pan to medium heat. Add the remaining 4 tablespoons butter to the pan along with the morels, garlic and thyme. Sauté until warm and seasoned, 1–2 minutes.

To serve, divide the pea purée among 4 serving plates. Arrange the scallops, morels, lemon peel and pea shoots around the purée, dividing them evenly. Sprinkle blossoms over the top and serve.