1. Fill a medium saucepan with water and bring to a boil. Add 1 teaspoon of salt and carrots and cook until quite tender ( 10-12 minutes).
2. Heat up a small skillet with 1 tablespoon oil then add shallots and 1/2 teaspoon salt. Cook until slightly golden brown.
3. Mix miso with a teaspoon of warm water in a small bowl, stir and set aside.
4. Salt and pepper scallops on both sides.
5. Heat a large skillet, after a minute, add oil and butter, when butter is melted, place scallops in pan and let brown for 3 minutes without moving. Add the miso then Flip scallops over and cook 2-3 more minutes until nicely browned.
6. When carrots are done, strain and place into a food processor or blender along with shallots, coconut milk and Sriracha and blend until very smooth, about a minute.
7. Taste and adjust seasoning. Add additional Sriracha, salt and pepper.
8. Serve scallops on top of carrot coconut purée.

Additional sauce

1. 1 tablespoon mayonnaise
2. 1-2 teaspoons Sriracha
3. 1 teaspoon toasted sesame oil
4. Mix ingredients in a small bowl and place a dollop on top of each scallop.