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Heat the olive oil in a saucepan over medium-high heat. Once hot, add the edamame, peas, scallions, and shallots. Let cook for 4 minutes, then add in the ginger, garlic, 1 teaspoon kosher salt, and red pepper flakes and cook for 1 minute, stirring occasionally.
Remove the vegetables from the heat and allow them to cool for 5 minutes before adding the buttermilk. Stir to combine and then divide between four bowls or plates.
Pat the scallops with a towel or paper towel until they’re dry. Season with the remaining kosher salt.
Heat a large skillet over medium-high heat and once it’s hot, add the butter and allow it to fully melt and begin to bubble.
Add the scallops and cook for 3 minutes until a crust forms on one side. If they are browning too quickly, reduce the heat.
Reduce the heat to medium-low and flip the scallops over. Using a spoon, baste the scallops with the butter for 30 seconds and then remove them from the heat.
Add the scallops to the four bowls or plates with the edamame mixture. Drizzle the lime juice over the top and top with parsley.
Serve with an optional sprinkle of black pepper, lime wedges, or some flaky sea salt.