Preheat the oven to 180°C.
Place carrots, butter, ginger, herbs, garlic, and orange peel onto a foil sheet and seal into a parcel.
Bake the parcel for 40 minutes until carrots are tender and keep warm.
Steam the chopped carrots for 8 to 10 minutes until tender.
Blend carrots into a smooth purée, sieve, and season with ginger juice.
Whisk vinaigrette ingredients together and season to taste.
Heat olive oil and coriander in a pan to 80°C.
Blend the oil mixture for 3 minutes and pass through a muslin-lined sieve.
Blend the marmalade into a fine purée.
Fry scallops in olive oil for 45 seconds per side and season with salt, pepper, and lemon.
Swirl marmalade purée onto four serving plates.
Slice baked carrots and arrange on plates.
Place scallops around the carrots and add dollops of carrot purée.
Spoon coriander oil and vinaigrette over the dish.
Garnish with dressed carrot tops and micro coriander.