Argentine Scallop and Harvest Vegetable Fricassee

Ingredients

• Par-cook all vegetables in boiling, salted water. In a heavy saucepan warm green onions with scallops and butter until aromatic. Add milk and bring to a simmer. Remove scallops and reserve. Add cream and all vegetables to warm in the milk. Add dill (or parsley) and divide among 4 soup plates. 
• Garnish with scallops and season with sea salt and fresh cracked pepper.