For the minty peas, bring a lidded pan of water to the boil and cook the peas for 2-3 minutes. Drain, transfer to a food processor, add the mint, sorrel and pulse to a chunky purée.
Add the crème fraîche and olive oil, and pulse again.
Stir in the lemon zest, and season, to taste, with salt and freshly ground black pepper. Transfer the peas back to the pan, cover with a lid and keep warm.
Meanwhile, for the scallops, preheat the barbeque or a griddle pan. Make the marinade by mixing together the garlic, chilli, parsley, lemon juice and zest, olive oil and a splash of white wine in a small bowl.
Coat the scallops in the marinade, then place each scallop back into the curved half of each shell. Spoon over any remaining marinade.
Carefully place the scallop shells onto the hot barbeque or pan and place the other flat half of the shell on top, as a lid.
Cook for 2-3 minutes, then turn them over to continue cooking for a further 2-3 minutes.
Carefully remove the scallops from the barbeque or pan, arrange on a platter and remove the shell 'lids'. Spoon some of the minty peas onto each scallop, and garnish with the lemon wedges.
Serve with sourdough bread to mop up the marinade.
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