Les Petoncles A La Nage (scallop Soup) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: White wine, dry
1 cup: Fish stock,
1/4 cup: Carrots, julienne strips of
1/4 cup: Turnips, julienne strips of
1/4 cup: Leeks, julienne strips of Salt & white ground pepper
12: Scallops, large fresh
Directions:
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
Source from luhu.jp
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
Source from luhu.jp