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---------- Recipe via Meal-Master (tm) v8.01 Title: Les Petoncles a la Nage (Scallop Soup) Categories: Fish/sea, Soups/stews, Ethnic Yield: 2 servings 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 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 ----- Plain Text Version of This Recipe for Printing or Saving | |
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