Les Petoncles a la Nage (Scallop Soup)

Ingredients:

• 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
  

Directions:

1. In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste.
2. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls.
3. Divide the very hot stock among the bowls, stir briefly and serve at once.