Combine all ingredients. Season with salt and pepper. Set aside.
In a medium size pot/saucepan, sauté celery, onions, and leeks till soft and translucent. Season with salt and pepper. Pour in stock and add bouquet garni to pot.
Bring to a boil, then reduce heat to medium and cook for at least 30 min. Add peas and continue cooking till peas are soft, but still green. Remove soup from heat. Remove bouquet garni and blend soup in small batches in a blender.
Strain soup back into a sauce pan and set aside. Soup should be reheated just before using to retain the green color.
In a medium saucepan, heat the stock. Keep on low heat. In a large heavy bottom saucepan or rondeau, heat 1 tablespoon butter and 1 tablespoon oil on medium low. Sweat onions and garlic till soft and translucent. Season with salt and pepper. Pour the risotto into the pot and add the remaining 1 tablespoon butter and 3 tablespoons olive oil. Stir the rice to thoroughly coat all the grains. Continue cooking for about 5 min to toast the rice. Pour the wine into the pot, stir rice, and let wine reduce till pot is dry. Season with salt and pepper.
Stir 1 cup of broth in at a time into rice pot and stir well. When broth has been absorbed, add more broth. Continue adding the broth till it is finished. While the broth absorbs, heat a skillet on high.
Season the scallop pieces with salt and pepper and toss lightly in oil. Pan sear the scallops in small batches.
Toss the finished scallops in the gremolata. Set aside.
In the same pan/skillet, quickly sauté the peas (if fresh) in 1tsp oil and salt and pepper. Set aside.
To finish risotto, ladle in 1 cup of the pea soup. Continue to stir rice. If rice is still firm, continue adding soup. Risotto should be the consistency of a thick soup; thick, loose, and creamy.
Toss the peas and scallops together.
Stir in 3/4 of the mixture into the risotto.
Spoon immediately into a serving dish. Garnish with the remaining scallop/pea mixture