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Les Petoncles a la Nage (Scallop Soup)

Categories: Seafood, Soups, French can, Armstrong
Servings: 2

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 -

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