Seared Scallops with Spring peas, tarragon and truffle oil– a light and elegant meal, perfect for entertaining or special occasions. Spring peas 1 tablespoon olive oil 1 tablespoon butter 2 cups fresh shucked peas ½ teaspoon salt ⅛ teaspoon white pepper 1 teaspoon white truffle oil ¼ cup water Pea Sauce ⅓ cup water 3 tablespoons cooked peas ( from above) ⅛ teaspoon salt 1 teaspoon truffle oil 1 tablespoon fresh tarragon Seared Scallops 6– 8 scallops- patted dry, seasoned with