In a large nonstick skillet, melt butter over medium heat. Add scallions and cook 1 minute, stirring constantly. Add carrots and chicken broth. Cover and simmer 10 to 15 minutes, or until the carrots are tender. Stir in honey and nutmeg. Cook, uncovered, 1 minute, or until any remaining liquid evaporates. Serve warm. Yield: 4-6 Typed in MMformat by cjhartlin@email. Msn. Com