Scallop Corn Soup

  • Preparation Time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 8 servings


  • 1 lb Scallops
  • 4 cups Fish Stock
  • 2 cups fresh Corn, cut from the cob
  • 2 Tbsp Rice Wine
  • 1 Tbsp fresh Ginger, finely chopped
  • 3 Tbsp Scallions
  • 1 Tbsp Sugar
  • Salt & Pepper, to taste
  • 1/2 cup Heavy Cream
  • 1 Tbsp Butter
  • 3 tsp fresh Chives, finely-chopped (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 and garnish with the fresh chives.