4nos - Medium Hokkaido Scallops
1 tbsp - Austrian Mountain salt
1 sprig - Fresh Coriander
1 cup - Olive Oil
3 cloves - Garlic
2nos - Carrots
1 cup - Cream
2 tbsp - Butter
1 tsp - Cinnamon Powder
Chunk the carrots and boil until soft. Drain off the liquid. Slow boil the cream, add in the butter and cinnamon powder and the carrots.
Whisk all ingredients till form smooth paste. Season to taste.
Roast garlic at 150oC for 40mins till soft. Blend smoothly the soft garlic, chopped coriander and olive oil. Season to taste.
In pre-heated pan, sear the scallops for 2 mins on each side. Pat dry excess oil on scallop with a kitchen towel.
Put 3 mounts of mashed carrots onto your plate and place the scallops on top of them. Drizzle the coriander coulis around it.