---------- 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
  
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