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Bring ¾ cup water and a pinch of salt to a boil in a medium, lidded pot. Bring 2 TBSP butter to room temperature. Wash and dry all produce. Trim and thinly slice scallions. Peel and mince or grate ginger. Chop cilantro. Quarter lime. Trim and peel carrots, then cut diagonally into ½-inch-thick slices.