Clean and cut carrots as needed and then place in the pot with the garlic and vegetable stock. Bring to boil and then simmer them covered. Cooking time is about 30 mins. After they are cooked tender, place the carrots and garlic in the blender.

For Blendtec and Vitamix: Pulse a few times, take a spatula and scrap the sides of the jar to the center. pulse again. Do this until the mixture is puree'd.

Remove the scallops from the fridge and allow to sit on the counter top to bring to room temperature. In the meantime, in a medium saucepan, simmer carrots with stock and garlic until tender.

Drain carrots, remove the garlic and reserve the liquid. Combine the carrots with 1/2 c cooking liquid in a blender.

For Blendtec: Press the BATTERS button.

For Vitamix: Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 30 seconds using the tamper, or until creamy, smooth and the texture of baby food.

Add some of the cooking liquid from the carrots if necessary to help to smooth out the puree. Sweeten with a drizzle of honey if needed. Season to taste with sea salt. Keep warm.

Season scallops with salt and pepper. Heat a large, heavy, non-stick pan over medium high heat. Once pan is hot, add a touch of extra virgin olive oil to the bottom of the pan and swirl to coat. Once oil is hot, sear scallops in batches until caramelized on each side, being careful to not crowd the pan and only turn the scallops one time.

While scallops sear, whisk together the ingredients for the dressing. Place the microgreens in a bowl and drizzle a little of the dressing on top- toss to coat (you will have leftover dressing).

To serve, plate each dish individually. Spoon creamy carrot puree on to a plate (this dish looks beautiful on a white plate). Place about 4 scallops on top. Top with the lightly dressed micro green salad. Enjoy!

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes