In a small saucepan, heat sesame oil and soy sauce. Stir in scallions, and cook, covered, for 10 minutes. Add carrots, and cook for about 1 minute.
Heat peanut oil in a large saute pan over high heat. Season scallops with salt, and place in saute pan to sear until brown and crusty, about 2 minutes on each side.
To serve, place a bed of scallion-carrot mixture on the plate, and arrange scallops around it. Drizzle with any scallion liquid that may be left in pan.
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