
Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
A delicious german dish.
Total Time
174 min
Serves
8
Rating
0.0 (0)
Ingredients
- 3 tablespoons unsalted butter
- divided
- 1 bacon slice
- cut into 1-inch pieces
- 1/2 cup chopped white onion
- 1 cup drained sauerkraut (5 ounces)
- rinsed
- 1/3 cup dry white wine
- 2 1/2 cups chicken stock or reduced-sodium chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons sour cream
- 1/2 teaspoon all-purpose flour
- 1 teaspoon sumac
- 1/2 teaspoon sweet smoked paprika (pimentón dulce)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon white pepper
- Rounded 1/8 teaspoon cayenne
- 1 teaspoon kosher salt
- 12 large sea scallops
Instructions
- 1
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.
- 2
Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.
- 3
Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
- 4
Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter.
- 5
Purée soup in batches in a blender until smooth and creamy (use caution when blending hot liquids), then return to pot.
- 6
Season with salt and pepper.
- 7
Mix flour, spices, and kosher salt in a bowl.
- 8
Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.
- 9
Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers.
- 10
Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total.
- 11
Reserve spiced cooking oil.
- 12
Divide soup among 6 bowls.
- 13
Place 2 scallops in each bowl and top with arugula.
- 14
Drizzle soup with reserved oil.