Seared Scallops with Carrot Coulis and Carrot Top Gremolata

Name: Seared Scallops with Carrot Coulis and Carrot Top Gremolata
Ingredients: 10 to 12 baby carrots, roughly chopped, tops reserved; 5 large garlic cloves, peeled; 1/2 sweet onion, roughly chopped; 2 1/2 tablespoons white wine vinegar; 1 tablespoon honey; 3/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon cayenne pepper; 2 cups vegetable stock; 6 tablespoons canola oil; 12 large sea scallops, side muscle removed; 4 tablespoons unsalted butter, cut into small pieces; 1 small bunch thyme; 1 small bunch sage; 3 ounces pancetta, cut into 1/2-inch dice; 3/4 cup panko breadcrumbs; Freshly ground black pepper, to taste; 1/2 cup flat-leaf parsley leaves; 1/2 shallot, diced; Zest and juice of 1/2 lemon; Extra-virgin olive oil, for drizzling