Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes.
Add the wine and 1/2 cup water and bring to a boil.
Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables.
Reduce heat and simmer, covered, until the scallops are opaque throughout, 6 to 8 minutes. Transfer the scallops to a plate.
In a bowl, combine the parsley, garlic, pine nuts, and remaining tablespoon of oil. Stir into the vegetables and broth. Serve with the scallops.