Scallop Corn Soup Recipe

Name: Scallop Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups fish stock, 1 pound sea scallops, 2 cups corn fresh, cut from the cob, 2 tablespoons rice wine, and more.

Yes, Scallop Corn Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Corn Soup

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