Les Petoncles A La Nage (Scallop Soup)

19.07.2008 | Author: Cook | Posted in Canada
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Les Petoncles A La Nage (Scallop Soup)


Servings: 2
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 and 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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