Scallops Au Vermouth

• 1 1/2 cups (3-inch) julienne-cut carrot
• 1 1/2 cups (3-inch) julienne-cut peeled turnips
• 1 cup (3-inch) julienne-cut celery
• 1 cup (3-inch) julienne-cut leek (about 1 large)
• 1 tablespoon olive oil
• 1/2 cup minced shallots
• 1 pound sea scallops
• 3/4 cup dry vermouth
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce
• 1/8 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 1 tablespoon fresh lemon juice

1. Steam first 4 ingredients, covered, 14 minutes or until crisp-tender.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 2 minutes or until lightly browned. Add scallops; saute 30 seconds. Add vermouth; cover and cook 3 minutes. Remove scallops from pan with a slotted spoon, reserving vermouth mixture in pan. Divide scallops evenly among 4 plates; top each with 1/2 cup leek mixture.
3. Add salt, hot sauce, and pepper to vermouth mixture in pan; cook 1 minute. Remove from heat; stir in chives and lemon juice. Spoon 3 tablespoons sauce over each serving.

carrot, celery, olive oil, shallots, scallops, salt, hot sauce, black pepper, fresh chives, lemon juice

Taken from www.myrecipes.com/recipe/scallops-au-vermouth (may not work)