Sea Scallops with Sugar Snap Peas and Chervil

1. In a large, heavy skillet, heat 1 tablespoon olive oil over medium heat until hot but not smoking. Add peas and 1/4 teaspoon salt; cook, stirring, until crisp-tender, about 5 minutes. Transfer peas to a plate and set aside. 
2. Return skillet to heat and add remaining oil. Pat scallops dry and sprinkle with remaining 1/4 teaspoon salt and pepper. Place scallops in the hot pan, being careful not to overcrowd them (work in 2 batches if necessary). Cook without moving them until browned and crisp, 2 to 3 minutes. Turn over and continue cooking on the other side until thoroughly cooked, 2 to 3 minutes. Transfer scallops to a warm plate. 
3. Add white wine to skillet. Pour in any juices from the scallops that have accumulated on the plate. Simmer until liquid is reduced by half, about 2 minutes. Reduce heat to low, and add butter a few pieces at a time, swirling pan continuously. Add lemon rind and juice and chervil. Add peas to pan and stir to coat with sauce. 
4. Arrange scallops on 6 warm plates and divide peas and sauce among them.

Recipe adapted with permission from Outstanding in the Field: A Farm to Table Cookbook, by Jim Denevan with Marah Stets (Clarkson Potter, 2008).