Bring 1 cup of water to a boil. Add peas and cook for 2 minutes. Strain and reserve the cooking liquid.
Heat a large skillet over medium heat. Add bacon strips and cook 3-5 minutes or until crispy. Add shallot and cook for 3 more minutes. Remove from pan.
Mix bacon and shallots with 1/4 of the peas.
Place rest of the peas, lemon juice, 1/2 cup pea water, salt, and pepper in a blender. Puree until smooth. Next, add mint leaves and blend again.
Crank up the skillet to high heat. Place scallops in the pan and sear for 3 minutes per side.
Serve with bacon and peas mixture alongside the mint-pea puree.