Free Recipe Les Petoncles a la Nage (Scallop Soup)

Recipe Type: F Recipes

Recipe Preparation: boil

Cooking Ingredients for Les Petoncles a la Nage (Scallop Soup) Recipe

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

Les Petoncles a la Nage (Scallop Soup) Preparation

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

Cooking Temperature:

Recipe Serves: 2

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