Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c White wine;dry 1/4 c Leeks;julienne strips of
1 c Fish stock -Salt and white ground pepper
1/4 c Carrots;julienne strips of 12 Scallops;large fresh
1/4 c Turnips;julienne strips of

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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