In a small pot over high heat boil water. Add the peas and cook until soft. About 12 minutes. Remove from heat and add garlic, cream, leaves only from 4 sprigs of thyme and olive oil. Use an immersion blender directly in the pot or alternatively transfer to a food processor and pulse until well blended. Season to taste with salt and pepper.
Meanwhile spread the scallops over paper towel and pat dry. The less moisture the better! Season with salt and pepper to taste.
Heat a large skillet over high heat. Add 1 tbsp olive oil and 2 tsp butter. Once the pan begins to smoke, gently place the scallops, taking care that they do not touch each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a beautiful caramelized crust while still being translucent in the center.
Spoon pureed peas onto serving dishes and top with scallops. Garnish with a sprig of thyme and serve immediately.