Seared Scallops & Carrot Purée

Peel the carrots and cut them into pieces. Cook them in boiling salted water for about 20 minutes until tender. Drain and blend with the cream and butter until smooth. Season with salt and pepper. 

Pat the scallops dry with paper towels. Heat a pan with a little butter. Sear the scallops over high heat for about 1 to 2 minutes on each side until lightly golden. Season. 

Place a layer of carrot purée in a deep plate. Arrange the scallops on top. Add a few fresh shoots. Spoon Orange Blossom Flavor Pearls over the dish. Serve hot.