Grilled Scallops with Minty Pea Salad

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Salad:

1/2 lemon, zested and juiced

1 teaspoon Dijon mustard

3 to 4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 large handfuls arugula

2 to 3 handfuls shelled peas, pea shoots and/or sliced snow peas or sugar snap peas

3 to 4 radishes, thinly sliced

1 small handful mint

1 small handful parsley

Scallops:

1/2 stick (4 tablespoons/56 grams) unsalted butter

2 cloves garlic, finely minced

1/2 lemon, zested and juiced

1 tablespoons finely chopped parsley

Kosher salt and freshly ground black pepper

12 to 16 large scallops