Tell us your Ingredient, we'll make you a Recipe Advanced Recipe Search
Good Afternoon Apprentice
313 Recipes filed in 23 Categories. No Fluff, simply great recipes!
Filed Under Main DishScallops
Scallop Soup

Canada Canada
Shared by: Julie A.

1 cup dry White wine
1 cup Fish stock
1/4 cup julienne Carrots
1/4 cup julienne Turnips
1/4 cup julienne Leeks
1 pinch Salt
1 dash Pepper
8 large fresh Scallops

Note: Also known as LES PETONCLES A LA NAGE

Level of Difficulty:

Preparation Style:

Preparation Time:

Process Time:

Overall Time:


Stove Top

20 Minutes

10 Minutes

30 Minutes

Note: Also known as LES PETONCLES A LA NAGE

Average Rating:

Julienne is a French cooking term for thin strips of vegetables, meat or fruit. The strips are usually about 3 inches long and 1/16 to 1/8 inch thick.
Julie A., 9/29/2017
Add your Comment

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 but still crisp.

Place 4 scallops in each of 2 heated bowls. Divide the hot stock among the bowls, stir briefly and serve at once.

Copyright © Keldons Cookery 1998 - 2017