Scallop Corn Soup

• 4 cups fish stock
• 1 pound sea scallops
• 2 cups corn fresh, cut from the cob
• 2 tablespoons rice wine
• 1 tablespoon ginger fresh, finely chopped
• 3 tablespoons scallions, spring or green onions chopped
• 1 tablespoon sugar
• 1 x salt and black pepper to taste
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 3 teaspoons chives fresh, finely chopped

1. In a medium sized pot, bring the fish stock to a simmer, then add the scallops and corn.
2. Simmer for 2 or 3 minutes.
3. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more.
4. Cool briefly, then puree the mixture in a blender.
5. Return the soup to the pot and bring to a simmer.
6. Adjust the seasoning and add the cream and butter, stirring to mix well.
7. Ladle into individual soup bowls or into a tureen and garnish with the chives.

fish stock, scallops, corn fresh, rice wine, ginger fresh, scallions, sugar, salt, heavy whipping cream, butter, chives

Taken from recipeland.com/recipe/v/scallop-corn-soup-40387 (may not work)