For the puree: In a medium, heavy-bottomed saucepan, cover the carrots with 2 cups water, the orange juice, ginger and orange peel. Bring to a boil over high heat, and then let simmer until the carrots are very soft, about 30 minutes. Transfer the carrots and the remaining liquid to a blender. Add the butter and blend until smooth. Season with salt and pepper. Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. For the scallops: Sprinkle the scallops with salt and pepper. Heat the olive oil in a large skillet over high heat. Carefully place the scallops in the pan. After 1 minute add the honey, and then add the butter. Turn the scallops over and cook until the scallops are just opaque in the center, another 1 to 2 minutes, spooning the honey butter over the scallops during this time. Then transfer the scallops to paper towels to drain before plating. Plate the scallops with the gingered carrot orange puree and Vegetable Bhaji Fritters.
Put the flours, ground spices and baking powder in a bowl and slowly pour in 2 cups water. Stir with a wooden spoon to make a bright yellow batter. Pour the olive oil into a large nonstick frying pan over medium-high heat. Mix the vegetables, a little at a time, with some of the batter. Then carefully drop into the hot pan. Cook until golden brown on both sides. Drain onto paper towels.
Recipe courtesy of Chef Lynn Crawford, 2009