32 scallops, roe off
4 tbsp olive oil
3 cups chicken or vegetable stock
200 ml dry white wine
zest of 1 orange
300 ml cream
1 bunch flat-leaf parsley
Saute carrots and ginger in oil for 1 minute; add stock and white wine; cook 15-20 minutes over medium heat or until carrots are cooked but still slightly firm.
Place puree in soup bowls, place scallops on top, garnish with parsley.