Peel the carrots and cut in to small pieces. Heat a saucepan, add a little olive oil then sweat the carrots without colouring. Add the vegetable stock and simmer for 25 minutes. Blend the soup until smooth, add the cumin and cream and mix gently. Season with salt and pepper then set aside and keep warm.
Heat a frying pan to hot and add a little olive oil. Add the scallops to the pan and cook for about 1 minute on each side. Finish the cooking by adding the knob of butter and seasoning with salt and pepper.
Ladle the soup in to soup bowls or deep plates. Add 3 scallops to each bowl and serve.
«Adding the butter to scallops will give them a richer flavour whilst also preventing them from becoming dry.»