In a large saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
Once it’s reduced, transfer into 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 have hardened.
Score your scallops with a checkerboard pattern. Season with salt and pepper.
In a pan on high heat, add a splash of canola oil.
Put in your scallops. 2 minutes per side.
Plate them on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.