Yield: 8 servings
|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|
|\N \N||Salt and pepper to taste|
|½ cup||Heavy cream|
|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