Scallop corn soup
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Scallop corn soup
  Corn    Soups    Scallops  
Last updated 6/12/2012 1:22:20 AM. Recipe ID 54928. Report a problem with this recipe.
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      Title: Scallop corn soup
 Categories: Soups, Oriental
      Yield: 8 Servings
 
      4 c  Fish stock
      1 lb Sea scallops
      2 c  Fresh corn cut from the cob
      2 tb Rice wine
      1 tb Finely chopped fresh ginger
      3 tb Chopped scallions
      1 tb Sugar
           Salt and pepper to taste
    1/2 c  Heavy cream
      1 tb Butter
      3 ts Finely chopped fresh chives
           - for garnish
 
  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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Recipe ID 54928 (Apr 03, 2005)

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