Cut all the vegetables into very fine julienne strips. Melt the butter in a saucepan, add the vegetables and cook over a low heat until they are just tender but still crisp to the bite. Remove and set aside.
Cut the scallops horizontally into three or four slices depending on their size. Heat a non stick frying pan and add the scallops. Cook for 30 seconds on each side then remove from the pan and set aside.
Heat the beer in a saucepan over a low heat for two minutes, then add the cream, mussels, shrimps and seasoning and cook for another 2 minutes.
To serve preheat the grill. Divide the vegetables between the four scallop shells and place the scallops on top. Pour over the sauce.
Place under the hot grill for 30 seconds then serve at once with lemon wedges.