Sea Scallops with Vegetable Broth and Julienned Vegetables

• 12 large sea scallops, either in the shell or out (2 to 3 ounces [55 to 85 g] each, out of the shell)

If the scallops are still in the shell, shuck them. Remove and discard the small muscle that runs up the side of each scallop. Cut the scallops in half laterally (crosswise). If the roe or milt is an attractive white or orange, leave it attached and cut it laterally in half with the rest of the scallop.

If the vegetables are still in the court bouillon, st