Les Petoncles a la Nage (Scallop Soup)

---------- Recipe via Meal-Master (tm) v8.01

Title: Les Petoncles a la Nage (Scallop Soup)
Categories: Fish/sea, Soups/stews, Ethnic
Yield: 2 servings

1 c White wine;dry 1/4 c Leeks;julienne strips of
1 c Fish stock -Salt & white ground pepper
1/4 c Carrots;julienne strips of 12 Scallops;large fresh
1/4 c Turnips;julienne strips of

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

-----