Best Barbecue Rubbed Scallops With Creamy Sauerkraut Soup Recipes

Grilled Scallops with Creamed Corn image

Yield 4 servings

Number Of Ingredients 23

3 dried pasilla chiles (about 1 ounce total), coarsely chopped
2 tablespoons dried thyme
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground fennel
2 teaspoons chipotle chile powder
2 teaspoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Zest of 1 lime
1 pound large sea scallops, side muscle removed, rinsed, patted dry
2 tablespoons olive oil
4 green garlic or 2 medium leeks, white and pale green parts only, thinly sliced
1 medium shallot, finely chopped
1 garlic clove, thinly sliced
4 ears of corn, husked, kernels grated on the large holes of a box grater
1 tablespoon unsalted butter
Kosher salt
Vegetable oil (for drizzling)
Lime wedges (for serving)
Special Equipment
A spice mill; four 8-inch metal skewers

Steps:

Prepare a grill for medium-high heat. Coarsely grind pasilla chiles in spice mill. Mix ground chiles with thyme, oregano, coriander, fennel, chipotle chile powder, black pepper, paprika, garlic powder, and onion powder in a small bowl to combine. Scatter lime zest over scallops, then cover them all over with 2 Tbsp. dry rub (reserve extra rub for another use). Chill scallops while you make the creamed corn.
Heat olive oil in a medium saucepan over medium-low. Cook green garlic, shallot, and garlic, stirring occasionally, until very tender but without taking on any color, 6-8 minutes. Increase heat to medium and add grated corn; cook, stirring often, until liquid evaporates, about 5 minutes. Stir in 2 Tbsp. water and cook, stirring, until absorbed. Continue to cook, stirring and adding water 2 Tbsp. at a time and letting it absorb completely before adding more, until corn is creamy with a risotto-like consistency, 12-18 minutes. Stir in butter; season creamed corn with salt.
Thread scallops onto skewers, dividing evenly, season with salt, and drizzle with a little vegetable oil. Grill until deeply browned and just cooked through, about 3 minutes per side, depending on size. Transfer skewers to a platter and squeeze some lime juice over scallops.
To serve, divide creamed corn among plates and top with skewers. Serve with more lime wedges for squeezing over.
Do Ahead:
Dry rub can be made 1 month ahead. Store airtight at room temperature.

Skewered Scallops With a Spicy Rub image

Provided by Barefoot Beachcomber

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Steps:

Combine the herbs and spices in a small bowl.
Place the scallops on a side plate.
Add the olive oil and lime juice and turn scallops to coat.
Sprinkle one side of the scallops with the spice/herb mix.
Turn over and sprinkle the other side.
Cover and marinate 30 minutes in the fridge.
Preheat grill to medium-high.
Thread scallops on skewers; season with salt.
Lightly oil grill and cook skewers 2 to 3 minutes per side, or until just cooked through.

Nutrition Facts : Calories 135.2, Fat 7.6, SaturatedFat 1, Cholesterol 24.8, Sodium 128.8, Carbohydrate 4, Fiber 0.5, Sugar 0.4, Protein 12.9

Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup image

Provided by Edward Lee

Yield Makes 6 (first course) servings

Number Of Ingredients 21

For sauerkraut soup:
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
For scallops:
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, tough ligament removed from side of each if attached
2 tablespoons olive oil
Garnish: baby arugula

Steps:

Make soup:
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.
Cook scallops:
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.