This is creamy, comforting meal that could win over any anti-pea-person! It's an adaptation from Tyler Florence's FoodNetwork recipe.
Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside.
In a small sauce pan, heat remaining stock till hot, but don’t boil. Keep it hot.
Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, until soft. Stir in rice, making sure to coat all the rice grains with the oil.
Add wine and cook until most of the liquid has evaporated, then add 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.)
Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
Over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides (about 4 to 8 minutes depending on the size of your scallops).
Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with parmesan, and drizzle with olive oil. Serve immediately.