Spring Vegetables With Pickled Onions

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1 pound cipollini onions

1 tablespoon fennel seeds

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 bay leaf

1 1/2 cups red wine vinegar

3/4 cup water

3/4 cup sugar

Kosher salt

16 baby carrots

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

6 scallions, dark green parts only, cut into 3-inch lengths

1 cup frozen baby peas

Freshly ground pepper

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