Ginger-Scallop Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• ¼ cup (35 g) cooked long-grain white rice, optional
• 1 pound (450 g) bay scallops
• ½ pound (225 g) ginger, unpeeled, thinly sliced across
• 1 leek, green part only, washed well and cut into hair-thin strips, optional
• 8 tablespoons (120 g) cold unsalted butter, cut into ½-inch (1-cm) pieces
• ⅛ teaspoon cayenne pepper
• 1 tablespoon fresh lemon juice
• 1½ teaspoons kosher salt, or to taste