Leeks;julienne strips of Salt & white ground pepper
12
Scallops;large fresh
die Zubereitung:
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
