Scallop Corn Soup

Name: Scallop Corn Soup
Ingredients: 4 cups fish stock; 1 pound sea scallops; 2 cups corn fresh, cut from the cob; 2 tablespoons rice wine; 1 tablespoon ginger fresh, finely chopped; 3 tablespoons scallions, spring or green onions chopped; 1 tablespoon sugar; 1 x salt and black pepper to taste; 1/2 cup heavy whipping cream; 1 tablespoon butter; 3 teaspoons chives fresh, finely chopped

11 ingredients

7 steps

Ingredients

4 cups fish stock
1 pound sea scallops
2 cups corn fresh, cut from the cob
2 tablespoons rice wine
1 tablespoon ginger fresh, finely chopped
3 tablespoons scallions, spring or green onions chopped
1 tablespoon sugar
1 x salt and black pepper to taste
1/2 cup heavy whipping cream
1 tablespoon butter
3 teaspoons chives fresh, finely chopped

Directions

1

In a medium sized pot, bring the fish stock to a simmer, then add the scallops and corn.
2

Simmer for 2 or 3 minutes.
3

Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more.
4

Cool briefly, then puree the mixture in a blender.
5

Return the soup to the pot and bring to a simmer.
6

Adjust the seasoning and add the cream and butter, stirring to mix well.
7

Ladle into individual soup bowls or into a tureen and garnish with the chives.