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Simmer the carrots gently in a small, covered non-stick pan, with a touch of water, adding in butter. When cooked, add the sherry and vinegar, and salt and pepper. Reduce completely. Pan-fry the scallops. Salt and pepper in a pan with a touch of butter and olive oil. Remove from heat when they turn gold. Brown the almonds. Zest the lemon, chopping it as finely as possible. Place the carrots on a dinner plate. Arrange the scallops and sprinkle almonds and lemon zest on top. Add a few dashes of lemon juice. Next to that, pour the almond milk after boiling it in a saucepan. Salt and pepper, then add a touch of lemon juice.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
