Scallops are available in two sizes. Look for sea scallops which are larger than bay scallops for this colourful dish. Searing the scallops quickly in a hot skillet forms a nice golden brown crust on the outside leaving the inside sweet and moist. Be sure and remove the little muscle on the side of the scallop before cooking. In the summer, fresh peas are a flavourful alternative to frozen.
Melt butter in a medium saucepan over medium heat. Cook shallots and garlic until softened, about 2 minutes. Add peas and stock; bring to a boil. Reduce heat to medium-low, cover and simmer until peas are tender, 5 to 8 minutes for fresh and 3 to 4 for frozen. Pour into blender or food processor and puree until smooth. Transfer to medium bowl and add lemon rind, mind and salt and pepper; keep warm.
In a bowl, toss tomatoes with honey and oil. Spread on parchment paper-lined baking sheet. Bake in 400ºF oven until tomatoes start to blister, about 15 minutes.
Sprinkle scallops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add scallops to skillet and cook until golden brown, about 1 ½ minutes. Turn, add butter to pan and cook, basting scallops with butter, until golden brown. Remove from heat.
Divide pea puree between 4 plates, smearing across plate. Place 3 scallops on top of pea puree on each plate. Top with candied tomatoes around scallops.