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1
In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours.
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2
Cool, discard the oil and set the garlic aside.
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3
Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini.
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4
Discard the core and cut the skin into 1/4-inch dice.
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5
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes.
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6
Transfer to a large bowl and set aside.
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7
In a blender, puree the stock and reserved garlic until smooth.
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8
Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix.
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9
Season with salt.
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10
Preheat the oven to 450 degrees.
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11
If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle.
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12
(It should still be attached to the shell.)
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13
Run cold water over each scallop, pat dry and place the scallops on baking sheets.
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14
(If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.)
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15
Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
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16
Bake until the scallops are warmed through, about 5 minutes.
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17
Brush each scallop with olive oil and serve immediately.
