Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Name: Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
Yield: 4 servings
Ingredients: 1 3 tablespoons unsalted butter, divided; 1 1 bacon slice, cut into 1-inch pieces; 1 1/2 cup chopped white onion; 1 1 cup drained sauerkraut (5 ounces), rinsed; 1 1/3 cup dry white wine; 1 2 1/2 cups chicken stock or reduced-sodium chicken broth; 1 1/4 cup heavy cream; 1 1 teaspoon Dijon mustard; 1 2 teaspoons sour cream; 1 1/2 teaspoon all-purpose flour; 1 1 teaspoon sumac; 1 1/2 teaspoon sweet smoked paprika (pimentón dulce); 1 1/4 teaspoon ground coriander; 1 1/4 teaspoon white pepper; 1 Rounded 1/8 teaspoon cayenne; 1 1 teaspoon kosher salt; 1 12 large sea scallops, tough ligament removed from side of each if attached; 1 2 tablespoons olive oil; 1 Garnish: baby arugula

From the kitchen of Carly

Smoky barbecue-rubbed scallops meet silky, tangy sauerkraut soup. Bacon and cream mellow the fermented cabbage into something elegant, while the seared scallops bring sweet, briny contrast. A sophisticated comfort dish that's cleaner than it sounds.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons unsalted butter, divided
11 bacon slice, cut into 1-inch pieces
11/2 cup chopped white onion
11 cup drained sauerkraut (5 ounces), rinsed
11/3 cup dry white wine
12 1/2 cups chicken stock or reduced-sodium chicken broth
11/4 cup heavy cream
11 teaspoon Dijon mustard
12 teaspoons sour cream
11/2 teaspoon all-purpose flour
11 teaspoon sumac
11/2 teaspoon sweet smoked paprika (pimentón dulce)
11/4 teaspoon ground coriander
11/4 teaspoon white pepper
1Rounded 1/8 teaspoon cayenne
11 teaspoon kosher salt
112 large sea scallops, tough ligament removed from side of each if attached
12 tablespoons olive oil
1Garnish: baby arugula

Instructions

Melt 1 tablespoon butter in a 5-quart pot over medium heat, then cook bacon and onion, stirring occasionally, until most of bacon fat is rendered, about 5 minutes. Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.
Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter. Purée soup in batches in a blender until smooth and creamy (use caution when blending hot liquids), then return to pot. Season with salt and pepper. Keep warm.
Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.
Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers. Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total. Reserve spiced cooking oil.
Divide soup among 6 bowls. Place 2 scallops in each bowl and top with arugula. Drizzle soup with reserved oil.