Step 1Arrange the scallops in a single layer on a glass plate and freeze until they are slightly firm, 1 hour. Slice thin horizontally, at the most 1/4-inch thick. Arrange slices of each scallop in a single layer in a wide soup bowl. Season with salt. Scatter 2 to 3 tablespoons of peas in each bowl. Arrange 2 sprigs of chervil in the center. Serve.
Step 2Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.