Ground cardamom adds a special taste.
Braise celery and carrot in 3 tablespoons vegetable stock until almost cooked. Add remaining broth, green beans, ginger, apple, and cardamom. Stir well to combine and heat through. Meanwhile brown the scallops in an olive oil-sprayed skillet. Remove the vegetables from heat to a serving dish and top with the scallops. Drizzle with extra virgin olive oil and sprinkle with walnuts.