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Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup


Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup Recipe

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 (pimentn dulce)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon white pepper
  • Rounded 1/8 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 12 large sea scallops, tough ligament removed from side of each if attached
  • 2 tablespoons olive oil
  • Garnish: baby arugula
Directions:
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Rank

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