Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Ingredients

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

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