Slice yam into 1cm rounds and cut in half. Cut onion and carrot into bite-sized pieces.

Place butter in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 30 seconds to melt. Let cool slightly, then mix in flour.

Heat salad oil in a pot over medium heat. Add onion and carrot, sauté until onion softens. Add yam, scallops, and water, bring to a boil, then cover and simmer on low heat for 5 minutes.

Remove the lid, add salt, pepper, consomme, and milk. Heat over medium heat until just before boiling.