In Morocco, carrot juice is popular as a refreshing summertime beverage. Cooks with juicers at home can make their own, or you can easily find fresh or bottled carrot juice at most natural foods stores and specialty shops like Dean & Deluca.

A touch of cayenne adds spice to this gently sweet dish. Serve it with a sensual, "off-dry" Riesling or Gewürztraminer, a chilled, fruity red, or a zippy sparkling wine.

Blanch the fava beans in boiling water for about 2 minutes. Drain and pinch off the skins with your fingers. Set aside in a small bowl.

In a large saucepan, combine the carrot juice, 1/2 cup butter, and carrots. Bring to a boil, reduce heat to a simmer, and stir until the butter is melted. Add the zucchini, cayenne, cinnamon, nutmeg, and fava beans. Simmer until vegetables are tender, 3 to 5 minutes. Add salt. Cover and keep warm over very low heat.

In a large sautè pan or skillet, melt the 4 tablespoons butter over medium-high heat. Pat the scallops dry with a paper towel and add them to the pan one at a time. Sautè until browned on both sides and slightly firm to the touch. Transfer to an ovenproof platter and keep warm in a low oven.

In a large pot of salted boiling water, cook the pasta until al dente, about 10 minutes. Drain well and divide among warmed shallow bowls. Ladle a generous amount of the carrot sauce over each pasta portion and place 3 scallops on top of each serving. Garnish with parsley and serve at once.

SERVES 4 AS A MAIN COURSE