For the hummus:
- Bring a saucepan full of salted water (or veggie broth) to a boil.
- Add the chickpeas and cook for about 5-10 minutes. Do not over cook.
- Strain, reserving about a 1/4 cup of the liquid, and set aside to cool slightly.
- Once cooled, squeeze the pointed tip of the bean between your thumb and index finger and the bean should pop right out of its skin.
- Add to a food processor, reserving a few for garnish, and process with the reserved cooking liquid, garlic, olive oil, tahini, salt, lemon, and pepper until very smooth. Set aside.
For the pesto:
1. In a food processor, process the carrot greens, spinach, mint leaves, garlic, and pine nuts until coarsely chopped.
2. Add the lemon juice, salt, and slowly pour in the olive oil while the processor is running until finely chopped and well combined.
3. Place in a bowl and drizzle the top with olive oil. Cover and set aside.
For the carrots:
1. Preheat the oven to 425 F.
2. Slice the carrots in half (length-wise), and place into a mixing bowl.
3. Add the olive oil, coriander, cayenne, and salt and pepper to taste. Toss to coat.
4. Place on a baking sheet and roast about 15 minutes or until softened and lightly browned.
For the scallops:
1. While the carrots are roasting, sprinkle the scallops with salt on both sides.
2. Heat the olive oil (or butter, if you wish) in a large pan over medium-high heat.
3. Add the scallops and sear about one minute until lightly crisp and browned. Flip and repeat on the other side, being sure not to overcook the scallop (the middle should still jiggle as you remove it from the heat).
4. Place a generous dollop of hummus on a plate and arrange the scallops over top.
5. Add the carrots, and drizzle with the pesto, the reserved cooked chickpeas, and parsley to garnish.
6. Sprinkle with a large-flake sea salt, like Maldon, and serve immediately.