Scallops With Herb Sauce - cooking recipe

Ingredients

2 lb. sea scallops
2 cucumbers
16 asparagus (thin green)
5 carrots
4 artichokes
4 turnips
1 onion
1 head Boston lettuce
1 bunch chives
5 mint leaves
chicken broth
1 bay laurel leaf

Preparation

Cut 2 carrots and 2 turnips into bite size pieces.
Make 4 cylinders by cutting the cucumber in half, emptying the pulp and slicing off the ends.
Cook turnips, carrots and cucumber cylinders until tender.
Cook asparagus tips separately (also until tender).
Save asparagus stalks for Herb Sauce (below).