Les Petoncles A La Nage (Scallop Soup)

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Title: LES PETONCLES A LA NAGE (SCALLOP SOUP)
Categories: Fish/sea, Soups/stews, Ethnic
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

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