Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    carrot -- peeled and
                        -- julienne finely
   2                    leeks -- trimmed, peeled and
                        -- julienne finely
   2                    tomatoes -- peeled, seeded and
                        -- cut in fine dice
   1      clove         garlic -- peeled, minced
   1      tablespoon    coriander leaves
  36                    coffin bay scallops
                        ***dressing***
     1/2  cup           extra virgin olive oil
     1/4  cup           lemon juice
   2 1/2  tablespoons   balsamic vinegar
                        salt and pepper to taste

Preparation:

Blanch the carrot and leek julienne, drain and combine with the tomatoes, garlic and coriander leaves. Remove the scallops from their shells and discard half the shells. Place a little vegetable mixture on each remaining shell, top with 2 scallops and finish with a little more vegetable mixture. Combine the dressing ingredients and drizzle over the scallops. Grill for 2 to 3 minutes and serve immediately. Robert Yates Bon Appetit-Exec. Chef Magnus Johansson