Ingredients
- 4 fish stock
- 2 c corn from the cob (fresh cut)
- 1 lb sea scallops
- 1/2 c cream (heavy)
- 3 tb scallions (chopped)
- 2 tb rice wine
- 1 tb ginger (finely chopped fresh)
- 1 tb butter
- 3 ts chives (finely chopped fresh)
for garnish IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives.
