3 cups fish stock, or water 3 cups dry white wine 1 small leek, trimmed, washed and sliced 1 small yellow onion, diced 1 small carrot, diced 1 small celery stalk, diced Salt and Pepper 1 pound bay scallops Fresh parsley sprigs
In a large saucepan, combine stock or water, wine, leek, onion and celery. Bring to a boil over medium-heat. Reduce heat to low and simmer uncovered until vegetables are tender, about 10 minutes. Skim off any froth that forms. Season to taste with salt and pepper. Add the scallops and simmer 2-3 minutes, until cooked through.