Dice the carrot, onion, and potato into 1cm cubes. Soak the diced potato in water for 5 minutes, then drain.

Heat olive oil in a pot over medium heat. Add the diced vegetables and sauté until the onion becomes translucent.

Add the flour and stir until the mixture loses its raw flour smell.

Add water and consomme, cover the pot, and simmer on low heat for 7–8 minutes until the vegetables are tender.

Add the baby scallops and simmer for 1 minute. Stir in the milk and heat until warmed through. Season with salt and pepper.