Carrot-Almond Puree

2# carrots, peeled and rough chopped
2 ea english cucumbers, peeled and rough chopped
2 1/2 cups raw marcona almonds
3 Tbsp salt
1 Tbsp microplaned ginger
1/4 cup wildflower honey

- in VitaPrep puree carrots and cucumbers thoroughly
- add remaining ingredients and puree until smooth
- apologize to your blender for the workout and buy it a beer

to serve (for scallop dish): warm 2 ounces puree and mount with 2 Tbsp butter.