Pan-Fried Scallops

• 12 scallops, with corals
• 3 tablespoons unsalted butter

To make the carrot purée, juice the carrots, celery and ginger, place in a saucepan, add the lime juice and whisk in the butter. Bring to a boil and keep warm.

Heat the butter in a ridged pan and fry the scallops over a medium-high heat for about 30 seconds on each side. Blanch the scallop roe for 30 seconds, then dice.

To serve, place 3 scallops, close together, on 4 heated din