For the Carrot Butter: Melt the butter.
In a medium saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
Once it's reduced, transfer the reduced juice to a tall, hand blender friendly container.
Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color a sure sign that the butter and juice have come together. Add salt and pepper to taste.
You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will harden, and give it another buzz.
For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper.
In a pan on high heat, add a splash of canola oil. Add the scallops and cook 2 minutes per side. Plate him or her on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.
This carrot butter goes great with seafood, fish, and sauteed mushrooms feel free to experiment, but seared scallops are a good place to start.
Recipe courtesy of Chuck Hughes