Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Ingredients for Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

• 3 tablespoons unsalted butter, divided

• 1 bacon slice, cut into 1-inch pieces

• 80g chopped white onion

• 160g drained sauerkraut (140g), rinsed

• 80ml dry white wine

• 600ml chicken stock or reduced-sodium chicken broth

• 60ml double cream

• 1 teaspoon Dijon mustard

• 2 teaspoons soured cream

• 1/2 teaspoons plain flour

• 1 teaspoon sumac

• 1/2 teaspoons sweet smoked paprika (pimentón dulce)

• 1/4 teaspoons ground coriander

• 1/4 teaspoons white pepper

• Rounded 1/8 teaspoons cayenne

• 1 teaspoon kosher salt

• 12 large sea scallops, tough ligament removed from side of each if attached

• 2 tablespoons olive oil

• Garnish: baby rocket

How to make Barbecue-Rubbed Scallops with Creamy Sauerkraut 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. Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.

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

Remove from heat and stir in mustard, soured cream, and remaining 2 tablespoons 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.

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 rocket. Drizzle soup with reserved oil.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.