To prepare the Béarnaise: Place yolks in a metal mixing bowl and add wine. Place over a double boiler; whisk constantly until pale and airy. Remove from double boiler. Continue whisking; slowly pour in clarified butter (see Tip, below). Stir in tarragon, Worcestershire, Tabasco and lemon juice. Season to taste. Set aside.

To prepare carrot butter: Juice the carrots and pour into heavy bottomed pan with vinegar. Heat to medium and reduce by two thirds. Whisk in butter; set aside.
To prepare pistachios: Toss pistachios with olive oil and curry powder. Spread out on a baking sheet and roast at 325°F (160°C) until slightly toasted, about 10 minutes. Remove from oven and coarsely chop.
Scallops: Season with salt. In a medium skillet, heat oil to high; place scallops in hot pan until a crust forms—about 45 seconds. Add a knob of butter on top of each scallop, flip and cook for another 10 seconds.
In a small pan at medium heat, sauté spinach in 1 tbsp (15 mL) butter until just wilted, about 30 seconds, and divide among 6 small side plates. Pour warm carrot butter on top. Place 3 scallops per serving on top of carrot butter.
Generously cover scallops with Béarnaise sauce and broil for about 2-3 minutes until lightly brown. Sprinkle with curried pistachios and serve.

Tip: How to clarify butter

Place butter in a small saucepan; heat over low heat for about 15 minutes, until a white, cloudy film has formed at the bottom of the pan. The perfectly clear, golden butter on the top is the clarified butter; skim this off gently with a ladle and reserve for use.