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.