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• 1 lb. Clearwater Scallops, defrosted
• ½ cup White wine
• 2 tbsp. White vinegar
• 5 cups Water
• to taste Salt
• 1 Carrot cut in julienne strips
• 1 Onion cut in julienne strips
• 1 Celery cut in julienne strips
• 1 Leek cut in julienne strips
• 40g Butter
• ¼ cup Cream

• Mix white wine, vinegar, salt and water. Bring to a boil. Poach scallops. Reserve stock.
• Sauté the vegetables in butter. Add 2 cups of the poaching stock and the cream. Turn off the heat. Add butter.
• Arrange the scallops on a plate.
• Serve with sautéed julienne vegetables.
• Serves 4