BARBECUE-RUBBED SCALLOPS WITH CREAMY SAUERKRAUT SOUP

Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup image

Provided by Edward Lee

Yield Makes 6 (first course) servings

Number Of Ingredients 21

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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.