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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

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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

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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.

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