Coconut-Lime Pea Soup

In a large saucepan cook peas in boiling water 5 minutes or just until tender and bright green; drain. Immediately plunge into a bowl of ice water to cool; drain again.

Remove 1 teaspoon zest and squeeze 2 to 3 tablespoons juice from lime(s). In a blender or food processor combine peas, lime juice, coconut milk, vegetable stock, basil leaves, salt and white pepper. Cover and blend or process until smooth. Return to saucepan; heat through.

Meanwhile, rinse scallops; pat dry. Sprinkle with dash salt and black pepper. Coat a 12-inch heavy nonstick skillet with cooking spray; heat over medium-high. Add scallops; cook 4 minutes or until opaque and browned, turning once.

Stir lime zest into soup and ladle into bowls. In a small bowl combine yogurt and 2 tablespoons coconut milk; swirl into soup. Top with scallops, and, if desired, pea shoots and additional basil and lime zest.