Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
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. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up garnish: baby arugula, flour, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.
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.
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. Pure 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.
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.
Cooks' notes: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.