In a pot, add the chopped carrots, vegetable broth, salt, and pepper. Bring to a boil and simmer for about 15 minutes or until the carrots are tender.

Blend the Puree

Drain the carrots and transfer them to a blender. Add butter and blend until smooth. Adjust seasoning to taste.

Salsa Macha

Prepare the Salsa

In a small saucepan, heat the peanut oil over medium heat. Add the dried chilies and minced garlic, cooking until fragrant and the chilies are slightly darkened.

Blend the Salsa

Remove from heat and let it cool slightly. Blend the mixture in a blender until smooth. Season with salt to taste.

Seared Scallops

Sear the Scallops

Heat olive oil in a skillet over high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through.

Plate the Dish

On each plate, spread a layer of carrot puree, top with the seared scallops, drizzle with salsa macha, and garnish with crushed peanuts and sliced Fresno chilies.