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.