Prepare paprika oil ahead by combining 1/4 cup olive oil with 1 tsp. paprika in a small glass jar. Shake well to combine and let infuse for at least 6 hours.
In a medium skillet, melt butter over med-low heat then add sage leaves. Cook, stirring occasionally until butter turns golden brown. Remove sage leaves and most of the butter and reserve.
To prepare the sweet pea puree, add thawed frozen peas with Parmesan cheese, salt & pepper into a small chopper. With processor running, drizzle in enough olive oil to make a slightly chunky puree. Reserve.
Increase heat to medium and when pan is hot, add scallops, searing undisturbed 1-2 minutes per side.
Plate scallops on a spoonful of pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.