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.