Cook the peas in a saucepan of boiling water for 2–3 minutes, then drain, reserving 100ml of the cooking water.

Blitz two-thirds of the peas with half the extra-virgin olive oil, a pinch of salt, the reserved cooking water and almost all of the mint leaves. Set aside.

Trim the wooden ends from the asparagus.

Heat half the olive oil in a frying pan and sear the asparagus until lightly charred and just cooked. Set aside with the unblitzed peas and keep warm.

Pat the scallops dry with kitchen paper.

Add the butter to the hot pan and when it starts to bubble, add the scallops and sear them for 1–2 minutes on each side, spooning the brown butter over the top after you turn them.

Put a splodge of pea purée onto four plates, top with the charred asparagus and peas and the golden scallops. Drizzle with the remaining extra-virgin olive oil and scatter with Parmesan shavings and the reserved mint leaves.