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Simple, delicate, and cleansing: it's a wonderfully Chinese start to any number of luncheons or dinners.

• 12 sea scallops, cut in 1/8-inch strips
• 1 ounce fresh ginger, peeled and julienned, reserving peel
• 2 scallions, finely sliced on the diagonal
• 2 and 1/2 cups fish stock
• 1/2 Tablespoon soy sauce
• 1/2 teaspoon arrowroot or cornstarch
• dash of lemon juice
• salt and white or pink pepper

Bring the fish stock to a boil with the ginger peels. Remove from heat and let steep for 15 minutes. Strain the ginger water into a clean pot. Add soy sauce, ginger strips, and scallions and bring to a simmer.

Mix the arrowroot or cornstarch with a little water and stir into the broth. Season with the lemon juice, salt, and pepper. When you're ready to serve, add the scallop strips to the simmering stock, poach for 10 seconds, then ladle into bowls.