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