Yield: 8 servings
1 lb Scallops
4 cups Fish Stock
2 cups fresh Corn, cut from the cob
2 Tbsp Rice Wine
1 Tbsp fresh Ginger, finely chopped
3 Tbsp Scallions
1 Tbsp Sugar
Salt & Pepper, to taste
1/2 cup Heavy Cream
1 Tbsp Butter
3 tsp fresh Chives, finely-chopped (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 and garnish with the fresh chives.
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