Finely "julienne" (cut in long, thin strips) vegetables.
Bring water and wine to full boil with bouquet garni. Plunge vegetables into boiling liquid & cook until liquid returns to boil.
Remove vegetables with skimmer & plunge into cold water. Season with salt and pepper & cool in deep bowl.
Return broth to boil & add scallops. Cook for 30 seconds, then drain and cool in separate bowl. Pour equal parts of Dill Vinegar Dressing over the vegetables & the scallops. Cover each bowl & marinate in refrigerator for a minimum of 1 hour.
Cover 6 salad plates with lettuce leaves. Divide vegetables over. Top with scallops. Serve immediately.