Recipe - Scallop Corn Soup

4 cup Fish stock
1 pound Sea scallops
2 cup Fresh corn cut from the cob
2 tablespoon Rice wine
1 tablespoon Finely chopped fresh ginger
3 tablespoon Chopped scallions
1 tablespoon Sugar
Salt and pepper to taste
One half cup Heavy cream
1 tablespoon Butter
3 teaspoon Finely chopped fresh chives
for garnish

IN A MEDIUMSIZED 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini