Scallop Corn Soup
Yield
8 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
butter
|
|
| 3 | teaspoons |
chives
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
fish stock
|
|
| 453.6 | g |
sea scallops
|
|
| 473 | ml |
corn
fresh, cut from the cob |
|
| 3E+1 | ml |
rice wine
|
|
| 15 | ml |
ginger
fresh, finely chopped |
|
| 45 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
chives
fresh, finely chopped |
|
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 purée 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.
