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.