Boil the peas according to the pack instructions then drain well. Add half the butter, blitz with a hand blender, and season with salt and pepper to taste. Keep warm and set aside.
Heat the oil in a non-stick frying pan, add the chorizo and gently fry until crisp. Remove from the pan with a slotted spoon.
Turn up the heat and add the remaining butter to the pan. Season the scallops with salt and pepper, then add to the pan. Move the frying pan like a clock face. When you came back to the top turn the scallops over. They only take around a minute to cook on each side (depending on how big they are).
Spoon the pea puree onto two plates, then arrange with the chorizo and scallops. Drizzle over the remaining oil from the pan and garnish with a few rocket leaves.