Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

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. 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. 2

   Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.

3. 3

   Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.

4. 4

   Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter.

5. 5

   Purée soup in batches in a blender until smooth and creamy (use caution when blending hot liquids), then return to pot.

6. 6

   Season with salt and pepper.

7. 7

   Mix flour, spices, and kosher salt in a bowl.

8. 8

   Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.

9. 9

   Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers.

10. 10

    Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total.

11. 11

    Reserve spiced cooking oil.

12. 12

    Divide soup among 6 bowls.

13. 13

    Place 2 scallops in each bowl and top with arugula.

14. 14

    Drizzle soup with reserved oil.