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Les Petoncles a la Nage (Scallop Soup)

Ingredients: 1 Cup(s) White wine;dry 1 Cup(s) Fish stock 1/4 Cup(s) Carrots;julienne strips of 1/4 Cup(s) Turnips;julienne strips of 1/4 Cup(s) Leeks;julienne strips of Salt & white ground pepper 12 Scallops;large fresh Directions: 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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