The combination of quickly stir fried pea shoots and wild garlic leaves is such a great combination, almost Asian in fact. If I see pea shoots on a menu in a Chinese restaurant I always order it as it goes well with fish, meat or just on its own as a simple starter.
Heat a little rapeseed oil and butter in a heavy frying pan, season and cook the scallops on a high heat for a minute on each side.
Meanwhile warm the scallop shells in a low oven. Whilst the scallops are cooking heat the rest of the butter and rapeseed oil in a frying pan and cook the pea shoots and wild garlic leaves on a medium heat for 2-3 minutes, stirring and tossing them in the pan, but leaving them with a slight bite. Spoon the pea shoots into the warmed scallop shells and place the scallops on top.