Bring water to a boil in a sauce pot. Add some salt and 2 pounds fresh peas. Cook about 3-5 minutes. Remove from heat and shock in ice bath. Put aside. Take sauce pot and add 1 quart of cream. Bring to a boil. Cook about 5 minutes on a low simmer. Remove from heat and blend with 10 ounces clam juice. Add more salt and pepper to taste. Chill about 1/2 hour.

For the seafood quenelle: In a food processor add 4 ounces diver scallops and 4 ounces sweet water prawns. Blend until smooth, then add 1 quart heavy cream slowly until a mousse has formed. Add salt and pepper. Take saute pan or sauce pot and add about 16 ounces clam juice and bring to a simmer. In a small mixing bowl, make quenelle shapes out of the mousse and add to the clam juice. Cook about 2 minutes and remove from heat.

To serve, place the quenelles in soup bowls and pour chilled pea soup over.