Scallop corn soup

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

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