Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  fish stock
  1              pound  sea scallops
  2               cups  fresh corn cut from the cob
  2        tablespoons  rice wine
  1         tablespoon  finely chopped fresh ginger
  3        tablespoons  chopped scallions
  1         tablespoon  sugar
                        salt and pepper to taste
     1/2           cup  heavy cream
  1         tablespoon  butter
  3          teaspoons  finely chopped fresh chives
                        - for garnish

Preparation:

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.

Nutritional Information:

176 Calories (kcal); 10g Total Fat; (60% calories from fat); 10g Protein; 5g Carbohydrate; 51mg Cholesterol; 230mg Sodium