Soak the raisin in warm water.

Grate the carrot and mix with the raisin.

Press the 1/2 orange.

In a pan heat up the orange juice with the soja sauce and the honey.

When it is almost boiling add the butter and beat.

Spread the sauce into the carrots.

Fill the verrine with this mix and reserve the extra juice.

Fry the sesame and the scallops with the sesame oil.

Spread the rest of the sauce during the cooking.

Pick each scallops and place on top of the verrines.