Les petoncles a la nage (scallop soup)
2 servings
Ingredients
| Quantity | 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 | Scallops;large fresh | |
Directions
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