---------- Recipe via Meal-Master (tm) v8.03
  
       Title: LES PETONCLES A LA NAGE (SCALLOP SOUP)
  Categories: Fish/sea, Soups/stews, Ethnic
       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
   
   SOURCE: _A Taste of Quebec_ by Julian Armstrong
  
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