Ingredients
- 4 fish stock
- 300 gr corn from the cob (fresh cut)
- 250 gr sea scallops
- 120 ml cream (heavy)
- 26 gr scallions (chopped)
- 30 ml rice wine
- 16 gr ginger (finely chopped fresh)
- 14 gr butter
- 8 gr 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.
