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Season scallops with thyme and 1/4 teaspoon each of the ginger and sea salt, and pepper. Refrigerate 15 minutes
Meanwhile, heat 1 tablespoon of the oil in small saucepan. Add shallots; cook and stir 2 to 3 minutes or until softened. Stir in peas, milk, remaining 1/2 teaspoon ginger and 1/4 teaspoon sea salt. Simmer 15 minutes. Remove from heat. Carefully pour into blender container; cover. Blend until smooth. Return to saucepan
Heat remaining 2 tablespoons oil in large skillet on high heat. Add scallops; cook 4 to 6 minutes or until lightly browned, turning once. Stir cold butter into pea purée with wire whisk. If mixture is too thick, stir in additional milk. Spoon pea purée onto serving plates. Arrange scallops on purée to serve