b'SERVES 4 TO 6 FOR THE PEAS & HOT LINKS:3 tablespoons extra light olive oil Make the peas-and-links mixture first.1 pound beef hot links,cut in -inch dice whiteonion,finelychopped TO PREPARE THE PEAS & HOT LINKS:4 garlic cloves, thickly sliced Heat the olive oil in a large saut pan over medium-high heat until sizzling. 1 cups frozen peas Add the diced hot links and onions, and reduce the heat to medium-low. 4 tablespoons wine Cook for 3 minutes. Add the sliced garlic, and cook 5 more minutes. (optional: brandy) Add the peas. Deglaze the pan with the wine or with brandy, if preferred. 1 cup chicken stock(If you use brandy, be careful while adding it, as it may ignite.) Increase the 3 tablespoons softened butter heat to high and stir for another minute. Add the chicken stock and bring to a boil, then reduce the heat to a simmer, and cook for 20 minutes. FOR THE SCALLOPS: 2 pounds large sea scallopsRight before you are ready to serve, add the 3 tablespoons of softened butterteaspoon saltand mix well. teaspoon freshly groundblack pepperTO PREPARE THE SCALLOPS:3 tablespoons extra light olive oil Pat the scallops dry and season both sides with salt and pepper. Heat the 12 tablespoons butter (optional)olive oil in a nonstick pan over high heat until it is almost smoking. Add the scallops to the pan, then reduce the heat to medium-high and cook 2 minutes per side. If you wish, after you turn the scallops to cook the second side, add 1 to 2 tablespoons butter to the pan and baste the scallops with the butter as they finish cooking.TO SERVE:Spoon the peas-and-links mixture into the middle of each plate and top with the cooked scallops.SUGGESTED WINE PAIRING: FONTANELLE CHARDONNAY step-by-step'