Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

So rich and delicate--this first course, served hot in small portions to 4 people, will have them shouting for more.

• 24 bay scallops (or 12 sea scallops, halved)
• salt and white pepper
• 2 Tablespoons butter
• 3 Tablespoons onion, minced
• 2 fresh or frozen artichoke hearts (or 4 canned bottoms), tender and diced
• 1/3 cup dry white wine
• 1 Tablespoon cognac
• 2 cups fish stock
• 2 cups whipping cream

Add fish stock to the cooking liquid, then boil until the liquid is reduced to about 1/2 cup. This will take about 30 minutes. Stir in the cream and return to a boil. Reduce heat and simmer for about one minutes. Pour through a fine sieve into the scallop mixture, then warm until the soup is heated through. Season to taste and serve small portions immediately.