Scallops with Caper Cream Sauce

1. Carve out 2 medium potatoes and 2 medium carrots and boil in chicken stock until soft. Don't discard the stock.
2. In medium heat combine 3/4 cup cream, ¼ cup of the stock, 2 tsp butter, 2 tsp honey, ½ tsp cayenne, 1 tbs capers, salt and pepper. (Keep warm)
3. Make sure the 8 large scallops are clean and at room temperature when you sear them.
4. Heat in a pan 2 tsp olive oil and 2 tsp butter. Don't let the butter burn or you'll get black scallops.
5. No need to season the scallops with salt and pepper as the sauce will do the flavoring.

To serve, stack the scallops on the middle and the carved veggies on the sides. Drizzle the sauce over the scallops. Garnish with chopped parsley.