Remove side muscle from scallops. They're edible, but can be tough. Pat scallops dry with a paper towel. Season with salt and pepper.
Select a skillet large enough to hold scallops without touching so they brown nicely. Heat skillet over medium-high heat. Add oil. When oil is hot, add scallops and cook undisturbed 1 1/2 to 2 minutes or until golden brown.
Gently flip scallops over and add butter. Tilt pan, spoon up melted butter and baste scallops, allowing them to cook another minute or so. Scallops should be somewhat firm, still plump, and slightly translucent in their centers. Internal temperature should reach 145°F. Do not overcook or they will be tough.
Serve warm over Carrot Puree and garnish with microgreens.
