Cook peas according to package directions (do not drain). Pulse in a food processor (or nutribullet) with cooking water, scallions, lime juice (to taste), add and a pinch of salt to a coarse purée. Season with salt.
Stir together curry powder, salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops, turning once, until browned and just cooked through, about 4 minutes Transfer with tongs to a clean plate. Serve scallops over pea purée.