Scallops with Crunchy Vegetables

Clean the carrots, setting their leaves aside. Peel them, make a few strips with a potato peeler and set them aside, then cut the rest into oblique slices. Place the carrot leaves in ice water. Cut the celery into slices, setting aside its leaves. Slice the radishes very finely and place them in ice water. Wash and slice the chard, eliminating the leaves and keeping only the red stalk. Season the radishes, carrot strips, and celery and carrot leaves with vinegar and salt. Sauté the sliced carrots, celery and chard stalks in a pan with a small amount of oil for a few minutes, then add 2 tablespoons of white wine, salt and pepper and continue cooking for another minute. Then cover the vegetables with the fish broth and cook for another 5-6 minutes; turn off the heat and add a little bit of lemon and orange zest.

For the scallops: clean the scallops, eliminating the side muscle, and brown them in a pan with a little bit of oil and a pinch of salt and pepper for one minute, then flip them over and continue cooking for another 10 seconds. Spread the cooked vegetables in dishes with a little of their cooking liquid, then place the scallops above them along with the crunchy raw vegetables and serve.