My favorite seafood following shrimp and raw oysters have to be scallops.  They're so simple to prepare, and when I arrive early enough to pick up a few at the Union Square Green Market, I can't help but challenge myself to create something new.  I've prepared a variation of scallops dishes before including this and this, but I wanted to try something different this time around.  Scallops at restaurants can be fairly boring -- usually you'll find them topped over some variation of a purée with some fresh greens and a gravy.  Fortunately I decided to scratch my initial plan of creating a rainbow carrot purée, opting for these crispy carrot pancakes. The seared jumbo sea scallop combined with these crispy, fragrant carrots were perfectly balanced with the herb butter sauce.  The ideal dish to pair with a glass of wine on a quiet summer evening.

-- Scallops with carrot pancakes and herb butter sauce Makes a dozen

1 dozen fresh jumbo sea scallops 5-7 tbsp unsalted butter Salt and pepper, to taste 1/2 shallot, finely minced Fresh rosemary, finely chopped

One bunch rainbow carrots (about 6-8), finely grated 2 tablespoons if gluten-free flour Two eggs 1 teaspoon salt Pepper, to taste Olive oil for frying

Set aside an empty baking sheet.

Whisk together eggs in a large bowl. Then add grated carrots, flour, salt, and pepper. Mix with a fork until ingredients are incorporated. Take 2 tablespoons of the carrot mix and shape into balls, then place on a baking sheet. Continue with the remainder of the mixture.

Heat 2 tablespoons of olive oil in a large heavy-bottom skillet on medium-high. Place 4-6 (depending on the size of your pan) carrot "balls" into oil, and gently smash with the bottom of the spatula. *Make sure not to overcrowd the pan. Cook each side of the pancake for 3-4 minutes, or until golden brown. Repeat the process with the remainder of the "balls", cleaning the pan between batches by lowering the heat and wiping with a damp paper towel. Set aside fried carrot pancakes on a paper towel to drain.

Lightly season both sides of the scallops with salt and pepper. In a separate small frying pan, heat butter on medium. Add scallops to the pan. *Do not overcrowd the pan. Sear each side of the scallops 3-5 minutes each until crisp golden brown. Remove scallops from pan after each batch.

Drop heat to low and add 3 tablespoons of butter to be same pan. Add shallots and herbs. Cook until fragrant.

Plate scallops over carrot pancakes then top with butter dressing.

Serve with a bottle of dry white wine. Great with a salad.