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