Scallops and Shiitake Mushrooms with Pea Puree

INGREDIENTS

• 1/2 teaspoon herbes de Provence
• 4 ounces shiitake mushrooms, preferably without stems
• 4 chives
• Salt and freshly ground black pepper
• 1/3 cup dry vermouth or dry white wine
• 3 tablespoons unsalted butter
• 1 (10-ounce) package frozen baby peas (2 cups)
• 1 pound sea scallops