| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Soups, Oriental | 8 | Servings | |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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