Place sugar snap peas in bowl and bring kettle of water to boil. Pour boiling water over peas, soak 10 seconds or until peas are bright green, then drain into colander. Rinse under cold water, drain well and pat dry.
Return to bowl and set aside.
In small pan over medium heat, sauté ginger in olive oil for 1 minute.
Add orange juice and maple syrup and sauté 1 minute longer. Remove from heat and stir in mint and scallions.
Pour mixture over sugar snap peas and toss to combine. Sprinkle with coarse sea salt and serve.