Have a saute pan over medium-high heat coated lightly with oil.
Season the scallops and sear about 3 minutes until golden, brown and delicious.
In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots.
Deglaze with wine and add thyme.
Reduce and add stock.
Simmer and reduce by half.
Whisk in butter, check for seasoning and adjust.