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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


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

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