1.Combine tomato, oil, verjuice, chervil and rind in medium bowl.
2.To make pea puree, boil, steam or microwave peas until tender; drain. Blend peas with cream and enough of the water to give a thick pouring consistency; season to taste.
3.Remove scallops from shells; wash and dry shells. Spoon pea puree into shells.
4.Heat oiled large frying pan; cook scallops about 30 seconds each side or until browned lightly but still soft in the centre.
5.Place scallops on pea puree; top scallops with tomato mixture.