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
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.
Recipe serves 2
Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables.
Recipe source: A Taste of Quebec by Julian Armstrong