Recipe#5836

Title: LES PETONCLES A LA NAGE (SCALLOP SOUP)

      Yield: 2 Servings
 
      1 c  White wine;dry
      1 c  Fish stock
    1/4 c  Carrots;julienne strips of
    1/4 c  Turnips;julienne strips of
    1/4 c  Leeks;julienne strips of
           -Salt & white ground pepper
     12    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