Yield: 8 servings
Measure | Ingredient |
---|---|
4 cups | Fish stock |
1 pounds | Sea scallops |
2 cups | Fresh corn cut from the cob |
2 tablespoons | Rice wine |
1 tablespoon | Finely chopped fresh ginger |
3 tablespoons | Chopped scallions |
1 tablespoon | Sugar |
\N \N | Salt and pepper to taste |
½ cup | Heavy cream |
1 tablespoon | Butter |
3 teaspoons | Finely chopped fresh chives 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.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK