Place all the sliced carrots in a pot and just cover with water and add the butter season with salt and cook covered until very tender and sweet.
Drain and then puree completely while still hot add the juice of the orange a little cumin until you can taste both carrot and orange and cumin season with salt and pepper and keep warm.
Season the scallops each with a pinch of cinnamon, oranges zest, chilli and some chopped coriander and then steam for about 2-3 minutes. The scallops should be translucent and warm all the way through.
While they cook warm you noodles in the puree along with the witlof and divide between the shells and drizzle with a little olive oil. The noodles should be loose and full of juice
Then serve the steamed scallops on top with a little salad of the baby mint sweet marjoram and coriander.
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