Scallops with Julienned Vegetables
Peel the carrot and julienne lengthwise. Rinse, trim, and julienne the leeks. Rinse the scallops and pat dry.
Halve and seed the avocados. Remove the fruit, cut into small cubes, and mix gently with half of the lemon juice. Season with salt and the cayenne pepper.
Bring the vegetable stock and the soy sauce to a boil. Add the scallops and vegetables, and cook for 2 minutes. Beat the cream and remaining lemon juice until stiff. Season with salt and the 5-spice.
Portion the broth into bowls, and top with the scallops. Top with the julienned vegetables. Layer the avocados into glasses, and top with the 5 spice cream.