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1
Cut the leeks in half lenghtwise and hold them under running water while flipping through the leaves to rinse out any sand.
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2
Cut the leaves 2 or 3 at a time into fine julienne.
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3
If the leaves are more than 4 or 5 inches long, fold them under to make them easier to julienne.
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4
Juluienne the carrots and turnip into 3- inch lenghts.
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5
The easiest way to do this is first to slice them with a benriner cutter (a Japanese slicer) and then with a chef's knife.
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6
Cut the celery stalk into 4-inch sections and julienne it as finely as possible.
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7
Combine the julienned vegetables, bouquet garni, and just enough water to cover- about a quart- in a 4-quart pot.
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8
Simmer gently, partially covered, for 15 minutes.
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9
Add the wine and simmer for 10 minutes more.
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10
Strain the vegetable broth, reserving the cooked vegetables and broth.
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11
About 10 minutes before you're ready to serve, put the cooked vegetables with 1/4 cup of the broth in a covered saucepan over low heat.
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12
Bring the remaining vegetable broth to a simmer in a saute pan just large enough to hold the scallop in a single layer.
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13
(If the pan is too large, there won't be enough liquid to cover.)
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14
Gently slide the scallops into the simmering broth.
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15
If there's not enough liquid to cover the scallops.
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16
Poach the scallops for 8 minutes.
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17
Spread 3/4 quarters of the julienned vegetables in shells.
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18
Carefully arrange the scallop on the vegetables.
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19
Add the chopped parsley to the simmering poaching liquid, season the liquid with salt and pepper, swirl in 1/4 cup tarragon butter and ladle enough over the fish to come about a third of the way up the sides of the fish.
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20
Arrange the rest of the julienne over the fish.
