PREPARATION:

1. To cut spinach into chiffonade strips, make "V-shaped" cut at stem end. Roll up leaf jelly-roll fashion. Slice crosswise into 1/2-inch-thick slices with chef's knife. Repeat with remaining leaves; set aside.
2. To cut carrot decoratively, use citrus stripper or grapefruit spoon to cut groove into carrot, cutting lengthwise from stem end to tip. Continue to cut grooves around carrot about 1/4 inch apart until completely around carrot. Thinly slice crosswise. Repeat with remaining carrots.
3. Bring Fish Stock to a simmer in large saucepan; add carrot slices to stock. Bring to a boil; simmer 5 minutes or until carrots are crisp-tender.
4. Add spinach, green onions, dill, Worcestershire and lemon juice to soup; simmer 1 to 2 minutes.
5. Add scallops; simmer briefly until scallops turn opaque. Season with salt and pepper; serve immediately.