Sea Scallops a la Nage with Julienned Vegetables Recipe | Food Network

Ingredients

• One 11/4 pounds sea-scallops with shell
• Salt and pepper
• 2 medium leeks, including 1 inch of green
• 2 large carrots, peeled
• 1 celery stalk
• 1 bouquet garni: 3 fresh thyme sprigs or 1/2 teaspoon dried, a small bunch of parsley, and a bay leaf tied up with string (or in cheesecloth for dried thyme)
• 1 cup dry white wine
• 1 tablespoon finely chopped parsley
• 1/4 cup tarragon butter
• 1 medium turnip