Les Petoncles a La Nage (Scallop Soup)

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Servings: 2 Difficulty: Intermediate
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French-style savory and satisfying main that brings home-style flavor to your table
Les Petoncles a La Nage (Scallop Soup recipe image
Les Petoncles a La Nage (Scallop Soup recipe image
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Les Petoncles a La Nage (Scallop Soup)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 152.7

Description

This French main features White wine;dry, Fish stock, Carrots;julienne strips of, Turnips;julienne strips of, Leeks;julienne strips of. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. 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.
  2. In a medium saucepan, bring wine, fish, stock and vegetables to a
  3. boil ,
  4. season with salt and pepper to taste.
  5. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp.
  6. Place 6 scallops in each of 2 heated bowls.
  7. Divide the very hot stock among the bowls, stir briefly and serve at once.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 152.7kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.6g3%
Cholesterol 30.0mg10%
Sodium 59.4mg3%
Total Carbohydrate 6.1g3%
Dietary Fiber 1.0g4%
Sugars 2.3g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, carrotsjulienne, fish, french, leeksjulienne, les, main, nage, petoncles, scallop, scallops, seafood, simmering, soup, stock, strips, title, turnipsjulienne, white, winedry
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