Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Name: Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Garnish: baby arugula; 1 bacon slice, cut into 1-inch pieces; 0 teaspoons Rounded cayenne; 1 teaspoon Dijon mustard; 79 milliliters dry white wine; 1 teaspoons all-purpose flour; 0 teaspoons ground coriander; 59 milliliters heavy cream; 1 teaspoon kosher salt; 591 milliliters chicken stock or reduced-sodium chicken broth; 2 Tbsps olive oil; 142 grams cup drained sauerkraut , rinsed; 12 larges sea scallops, tough ligament removed from side of each if attached; 2 teaspoons sour cream; 1 teaspoon sumac; 1 teaspoons sweet smoked paprika (pimentón dulce); 3 Tbsps unsalted butter, divided; 118 milliliters chopped white onion; 0 teaspoons white pepper

Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup requires approximately 1 hour from start to finish. This recipe makes 6 servings with 185 calories, 3g of protein, and 17g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of olive oil, ground coriander, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Bacon

Butter

Onion

Equipment you will use

Pot

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

Ingredients you will need

Sauerkraut

Wine

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

Ingredients you will need

Heavy Cream

Stock

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.

Ingredients you will need

Salt And Pepper

Sour Cream

Mustard

Butter

Soup

Equipment you will use

Blender

Pot

Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.

Ingredients you will need

Kosher Salt

Scallops

Spices

All Purpose Flour

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Scallops

Equipment you will use

Frying Pan

Divide soup among 6 bowls.

Ingredients you will need

Soup

Equipment you will use

Bowl

Place 2 scallops in each bowl and top with arugula.

Ingredients you will need

Scallops

Arugula

Equipment you will use

Bowl

Drizzle soup with reserved oil.

Ingredients you will need

Soup

Cooking Oil

•Soup can be made 3 days ahead and chilled.•Spice mixture (for scallops) can be made 1 week ahead and kept in an airtight container at room temperature.

Ingredients you will need

Scallops

Soup

Equipment

Ingredients

Servings:

6servings

Garnish: baby arugula 1

bacon slice, cut into 1-inch pieces 0teaspoons

Rounded cayenne 1teaspoon

Dijon mustard 79milliliters

dry white wine 1teaspoons

all-purpose flour 0teaspoons

ground coriander 59milliliters

heavy cream 1teaspoon

kosher salt 591milliliters

chicken stock or reduced-sodium chicken broth 2Tbsps

olive oil 142grams

cup drained sauerkraut , rinsed 12larges

sea scallops, tough ligament removed from side of each if attached 2teaspoons

sour cream 1teaspoon

sumac 1teaspoons

sweet smoked paprika (pimentón dulce)3Tbsps

unsalted butter, divided 118milliliters

chopped white onion 0teaspoons

white pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.