Scallops and Shrimp à la Nage

Procedure

1. Cut the carrots, leeks, and celery into julienne.
2. Sweat the vegetables in butter for a few minutes.
3. Add the court bouillon and simmer until the vegetables are cooked but still slightly crisp. Remove them from the court bouillon with a slotted spoon.
4. Return the court bouillon to a simmer. Add the shrimp and scallops. Poach