Les petoncles a la nage (scallop soup)
Seafood Soups Scallops
Last updated 6/12/2012 12:52:33 AM. Recipe ID 14281. Report a problem with this recipe.
Title: Les petoncles a la nage (scallop soup)
Categories: Seafood, Soups, French can, Armstrong
Yield: 2 servings
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
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
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