Les Petoncles A La Nage (Scallop Soup) Recipe

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.

Step 1

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

Things You'll Need

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

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