Sweet Pea and Scallop Risotto

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2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)

8 cups chicken stock, heated

5 tablespoons extra-virgin olive oil, plus more for drizzling

1 stalk celery, finely chopped

1/4 cup finely chopped shallots

2 cups Arborio rice

1 cup dry white wine

Kosher salt and freshly ground black pepper

3 tablespoons butter, room temperature

1/2 cup grated Parmesan

1 pound diver scallops