4 ounces small green beans 
4 small carrots 
4 small zucchini 
1 pound New Jersey sea scallops 
2 tablespoons lemon juice 
6 tablespoons dry white wine 
1 teaspoon green peppercorns, lightly crushed 
6 tablespoons unsalted butter, in pieces 
2 teaspoons chopped fresh mint 
Salt, to taste 

1. Cut beans in half lengthwise. Peel carrots, then slice carrots and zucchini into ribbons, using a mandolin or vegetable peeler; set aside. Rinse scallops and pat dry with paper towels. 

2. Put lemon juice, wine and pepper-corns into a saucepan and bring to a boil. Simmer 3 to 4 minutes, then add scallops, cover and cook gently 3 to 5 minutes until firm and opaque. Remove with a slotted spoon and keep warm. 

3. Reduce pan juices to 1 tablespoon. Over a very low heat, beat in butter a small piece at a time, to form a smooth shiny sauce. Stir in mint and salt and keep warm. 

Blanch vegetables in boiling water 1 minute; drain and arrange in a "nest" shape on 4 warmed plates. Pile scallops in the center and pour sauce over the top. Serve immediately. 

Makes 4 servings. 

(Modified from A Gourmet’s Guide To Shellfish by Mary Cadogan, 1990, H P Books, Los Angeles, CA)