VEGETABLE MIXTURE:

1 tsp. olive oil
4 carrots, peeled and cut into 1/2 inch dice
1 onion, peeled and cut into 1/2 inch dice
1 lg. celery root, peeled and cut into 1/2 inch dice
1 tbsp. grated ginger

BROTH:

1 lg. onion, quartered
6 carrots, peeled and coarsely chopped
1 sm. celery root, peeled and chopped
1 (2 inch) piece ginger, smashed
1 tsp. whole black peppercorns
1 bay leaf
2 qt. water
1/2 c. white wine
1/8 tsp. ground cinnamon
1 clove
1 lb. bay scallops, cleaned

Heat the olive oil in a heavy skillet until almost smoking. Add the diced carrots, onion, celery root and grated ginger. Saute until golden, stirring constantly. Set aside.

Combine the first 8 broth ingredients in a large saucepan. Simmer until reduced to 4 cups, about 30 minutes. Strain into a clean saucepan. Add the wine, cinnamon, clove and simmer until reduced to 2 cups. Add the scallops and poach until cooked through, about 3 to 5 minutes. Divide the vegetable mixture among 4 plates Top with the scallops and drizzle with the remaining broth. Serves 4.