Scallop Corn Soup

I love soup and this one is very easy, so quick and super tasty.
4 cup  fish stock
1 lb. sea scallops
2 cups of canned corn
2 tbs. rice wine
1 scallion chopped
1 tbs. sugar
½ cup heavy cream
1 tbs. butter
Salt and pepper to taste

In a medium sauce pan combine all ingredients except scallops. Bring to simmer. In blender or food processor, blend until smooth. WARNING: Make sure not to seal top of processor or blender as the heat could make top pop off. Just cover with dish towel. When smooth, remove and return back to pot. Add in scallops and cook for 3- 5 minutes and serve. Great tasting and easy soup.

  Recipe By The Gourmet Mom
Lisa Montalva
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