Charred Sugar Snap Peas with Buttermilk Aioli
['1 small shallot, finely chopped', '2 tablespoons fresh lemon juice', '1 large egg yolk', '1 garlic clove, finely grated', '1/4 teaspoon kosher salt, plus more', 'Pinch of cayenne pepper', '1/2 cup vegetable oil', '2 tablespoons buttermilk', '2 tablespoons crème fraîche', 'Freshly ground black pepper', '1 1/2 pound sugar snap peas, untrimmed, divided', '2 tablespoons olive oil, divided', '1 tablespoon thinly sliced drained oil-packed Calabrian chiles', 'Flaky sea salt (such as Maldon)']
Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.
Prepare grill for medium-high heat.
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper. Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.
Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper. Spoon some aioli on a platter and top with snap peas, chiles, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.)
Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.
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