Pre-heat oven to 425 Degrees. Remove peas from the freezer to begin thawing. 

In a small baking dish, add sliced shallots, fennel, and garlic cloves (peel on) and coat with 2 TBSP olive oil, salt and pepper. Roast in oven for approximately 20 minutes, stirring occasionally until lightly roasted and golden brown. 

While the fennel mixture is roasting in the oven, gently rinse the Scallops and remove any side muscle still attached. Transfer scallops onto a paper towel and pat dry. The scallops must be completely dry prior to searing or they will not develop the golden brown outer crust you are looking to achieve. 

In a frying pan, sear the scallops in remaining 2 TBSP of Olive Oil for approximately 3 minutes per side or until golden brown crust has begun to appear. It is important not to overcrowd the pan or the scallops will steam instead of crisping up on the edges. As the scallops finish, transfer them onto a paper towel lined plate for later. 

Using the same frying pan, add in slices of bacon and cook until fat has rendered out and bacon is crisp. Remove bacon and chop up for later topping. 

Add peas to the frying pan with the bacon fat and cook until completely defrosted and vibrant green in color. Season with salt & pepper. 

Pull roasted fennel mixture out of the oven, remove garlic cloves, and add into the sauteed peas with about half of the chopped bacon, fresh parsley, and fresh mint. Toss together for another minute until well combined. 

Transfer Pea mixture into a serving dish and top with scallops, remaining bacon, and fresh herbs to garnish. Serve warm-room temp.