Scallop Corn Soup

Recipe Ingredients

4 cups	948ml	Fish stock
1 lb	454g / 16oz	Sea scallops
2 cups	125g / 4.4oz	Fresh corn cut from the cob
2 tablespoons	30ml	Rice wine
1 tablespoon	15ml	Finely chopped fresh ginger
3 tablespoons	45ml	Chopped scallions
1 tablespoon	15ml	Sugar
		Salt and pepper to taste
1/2 cup	118ml	Heavy cream
1 tablespoon	15ml	Butter
3 teaspoons	15ml	Finely chopped fresh chives - for garnish

Recipe Instructions

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.

Source:
TOO HOT TAMALES SHOW #TH6106

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