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