Scallop Corn Soup

Ingredients:

4 c Fish stock
3 ts Finely chopped fresh chives
1 tb Butter
1/2 c Heavy cream
Salt and pepper to taste
1 tb Sugar
3 tb Chopped scallions
1 tb Finely chopped fresh ginger
2 tb Rice wine
2 c Fresh corn cut from the cob
1 lb Sea scallops
for garnish

Method:

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.