Les petoncles a la nage (scallop soup)

Yield: 2 servings

Measure Ingredient
1 cup White wine;dry
1 cup Fish stock
¼ cup Carrots;julienne strips of
¼ cup Turnips;julienne strips of
¼ cup Leeks;julienne strips of Salt & white ground pepper
12 \N Scallops;large fresh

Les Petoncles a la Nage

Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables.

In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls. Divide the very hot stock among the bowls, stir briefly and serve at once. SERVES: 2 SOURCE: _A Taste of Quebec_ by Julian Armstrong

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