Peel the vegetables and cut the carrots, celery, turnips, and white part of the leek into fine julienne strips. Blanch in salted boiling water to keep crisp, refresh in cold water, then drain well.
In a sauté pan, gently heat the julienne with a little butter. Deglaze with vermouth, reduce until almost dry, add white wine, and reduce again until dry.
Add the cream and simmer for 10 minutes until it thickens and coats the vegetables.
Stir in chopped chervil, season with salt and pepper, and set aside.
Pan-fry the scallops and sea bass fillets in butter until golden.
Arrange the sea bass and scallops on plates, top with reheated julienne vegetables, and add a knob of butter if desired.
Garnish with chervil sprigs.
A creation of Chef Hubert
