Barbecue-Rubbed Scallops With Creamy Sauerkraut Soup
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
61
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (divided)1 cup
White Onion (chopped)1 cup
White Wine (dry)2.5 cups
Chicken Stock1 cup
Heavy Cream1 tsp
Dijon Mustard2 tsps
Sour Cream1 tsp
All-Purpose Flour1 tsp
Sumac1 tsp
Ground Coriander1 tsp
White Pepper1 tsp
Cayenne1 tsp
Kosher Salt2 tbsps
Olive OilDirections:
1
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
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
Keep warm
8
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
9
Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes
10
Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes
11
Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter
12
Purée soup in batches in a blender until smooth and creamy (use caution when blending hot liquids), then return to pot
13
Season with salt and pepper
14
Keep warm
15
Cook scallops: Mix flour, spices, and kosher salt in a bowl
16
Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture
17
Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers
18
Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total
19
Reserve spiced cooking oil
20
Divide soup among 6 bowls
21
Place 2 scallops in each bowl and top with arugula
22
Drizzle soup with reserved oil
23
Mix flour, spices, and kosher salt in a bowl
24
Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture
25
Heat oil in a 12-inch heavy nonstick skillet over medium-low heat until it shimmers
26
Cook scallops, plain side down first, turning once, until just cooked through, 5 to 6 minutes total
27
Reserve spiced cooking oil
28
Divide soup among 6 bowls
29
Place 2 scallops in each bowl and top with arugula
30
Drizzle soup with reserved oil