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SCALLOP CORN SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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4 c Fish stock
1 lb Sea scallops
2 c Fresh corn cut from the cob
2 tb Rice wine
1 tb Finely chopped fresh ginger
3 tb Chopped scallions
1 tb Sugar
Salt and pepper to taste
1/2 c Heavy cream
1 tb Butter
3 ts 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.
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