Pat the scallops dry with paper towel. Season with salt and pepper.

Heat the oil in a pan over medium-high heat. Once the is oil hot add the scallops. Cook until the scallops are nicely browned on one side, about 1-2 minutes. Turn them over and cook until the second side is well browned, another 1-2 minutes. Remove the pan from the heat and transfer the scallops to a plate.

Place the pan back over low heat and add the minced shallots. Cook the shallots, stirring frequently, until they have softened slightly and started to brown, about 1 minute. Add the garlic and cook for another minute. Add the wine and cook for 1-2 minutes more, scraping up any browned bits from the surface of the pan. Add the butter, sliced radishes and spring peas. Stir and toss everything together well until the radishes just begin to soften and the spring peas brighten (about 2-3 minutes) Remove the pan from the heat and add back the scallops, turning them in the sauce to coat. Serve immediately.