Peel the carrot and shallots, cut into very fine slices. Cut the scallops in half. Prepare the salad dressing. Clean the Vogerlalat in detail.
For the scallop broth, put the carrot slices in a saucepan with 1 liter of water. Add the thyme sprig. Bubble everything together for 15 minutes. Now add the shallot slices and the glass of white wine. Bring everything to a boil for about 20 seconds. Now remove from the heat.
Add the halved scallops. Put everything back on the heat and simmer for 3-4 minutes. Skim the scallops with a slotted spoon, drain and toss in the salad dressing – with enough chervil.
Dressing: Arrange the leaf lettuce on a plate, drizzle with the salad dressing and garnish with the scallops. To finish, top the scallops with a carrot and shallot slice each and top with a sprig of chervil.
Serve while the scallops are still warm.
Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!