|
| Home
-> [Seafood, Soups & Stews] -> [Les petoncles a la nage (scallop soup) Recipe] |
| |
| |
Les petoncles a la nage (scallop soup)
|
| Artist: |
_ |
| Categories: |
Seafood, Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
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 |
|
Procedures:
| 1 | Les petoncles a la nage | | 2 | claude cyr, chef-proprietor of au cion del la baie in metis sur mer, makes a simple soup from scallops and vegetables. | | 3 | in a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. | | 4 | Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. | | 5 | Place 6 scallops in each of 2 heated bowls. | | 6 | Divide the very hot stock among the bowls, stir briefly and serve at once. | | 7 | Serves: 2 |
|
|
|
| |
| |
| |
|
|
|
|
|
|