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Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
Photo by John Kernick

Ingredients

  • ¼ cup heavy cream
  • 12 large sea scallops
  • 1 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup white onion
  • 1 teaspoon sumac
  • + 12 more ingredients
    • baby arugula
    • 1 cup sauerkraut
    • Rounded 1/8 teaspoon cayenne
    • 2 teaspoons sour cream
    • ½ teaspoon sweet smoked paprika (pimentón dulce)
    • 3 tablespoons unsalted butter
    • 1 slice bacon
    • 1/3 cup dry white wine
    • 2 ½ cups chicken stock or low-sodium chicken broth
    • ¼ teaspoon white pepper
    • ½ teaspoon all-purpose flour
    • ¼ teaspoon ground coriander

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 heav...

View full recipe at Epicurious

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