Title: Scallop Corn Soup
Categories: Chinese Soup
Yield: 8 Servings

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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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