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Les Petoncles a la Nage (Scallop Soup)

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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