Fennel, Corn and Coconut Soup with Scallops

Serves 6-8

This wonderful recipe works well with a variety of wines. I particularly like it with the 1999 Paradise Ridge Blanc de Blanc, because it brings out the wine's lemon zest character. Also, the Blanc de Blanc's effervescence cleans the palate after each taste, which makes this rich soup feel a little lighter.

1 3/4 tablespoons olive oil
1 tablespoon unsalted butter
a pinch of cayenne pepper
6 small scallions, sliced thinly (use the white and 3 inches of the green)
1/2 cup Paradise Ridge Blanc de Blanc
2 cups fresh corn kernels (if corn isn't in season, use excellent quality canned corn instead)
2 cups chicken broth
1/3 cup cornstarch
3 cups coconut milk
1 1/2 teaspoons lemon zest
2 cups fennel, finely diced
3/4 pound large, day-boat scallops, cleaned and cut into 1/3-inch pieces (if scallops aren't available, crab and shrimp are good substitutes)
sea salt and pepper

If using fresh corn, scrape the kernels into a bowl and reserve the cobs for the stock.

Put a medium saucepan over medium heat, and in it combine the olive oil and butter. When they have melted, add the scallions, fennel, and salt and pepper to taste. Cook covered for 5-10 minutes, until the fennel softens. (Make sure the butter does not brown.) Add the corn and cook covered for another 5 minutes. Now add the Blanc de Blanc and simmer for 3 minutes.

In a separate pot, simmer the chicken stock for 15 minutes. (If you are using fresh corn, add the cobs to the stock and strain after simmering.) Add the stock to the vegetable mixture.

In a medium bowl, mix the cornstarch with 1/4 cup of the coconut milk. Stir until dissolved, then add the rest of the coconut milk. Pour the coconut milk/cornstarch mix into the vegetables and broth. Simmer for 5-10 minutes, stirring occasionally as the soup thickens.

If the soup gets thicker than you'd like, add some additional broth or coconut milk. If it's still too thin after 10 minutes of simmering, dissolve another teaspoon of cornstarch in 1/4 cup of water and add to the soup. (If you do this, make sure to simmer at least 10 minutes more after adding the cornstarch.) Season with salt and pepper.

When ready to serve, add the scallops and simmer until just cooked, 3-4 minutes.

Allowing this soup to rest before you serve it will blend the flavors nicely. You can even make the base of this soup a day ahead. Note, though, that no matter what your timing, always wait to add the scallops until just before you serve the soup.

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