Scallop Corn Soup

Course : Seafoods
Serves: 8
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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
1 teaspoon salt and pepper to taste
1/2 cup heavy cream
1 tablespoon butter
3 teaspoons finely chopped fresh chives -- for garnish

Preparation / Directions:

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.

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