Clean the scallops, take off the roe and dark skirt to leave just the white meat, clean of all attaching muscles.
To make the carrot puree, peel and dice the carrot into 1cm dice and cover with water. Crush the cardamom pods in a pestle and wrap in muslin cloth and add to the carrots, add the butter and bring to the boil, cook till tender.
Drain the carrots and reserve the liquid.
Place into liquidiser and liquidise till a fine puree is achieved, you may have to thin with the reserved cooking liquor.
Season & keep warm.
For the chervil froth boil the chicken stock and reduce by half, add half the chervil and the double cream and bring to the boil. Boil for 1 min.
Liquidise with the remaining chervil for at least 10mins till the sauce takes on a deep green colour.
Season to taste, pass through a fine chinois.
Keep warm
Heat a non-stick pan with a little oil
Season the scallops and fry in the hot pan till golden brown
Turn and finish with a knob of butter and lemon juice.
Place a line of puree down the centre of the plate,
Place 3 half scallops on the puree.
Using a hand held liquidizer, buzz the sauce till frothy, spoon around the scallops
Garnish with fresh chervil sprigs.