Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup is a flavorful French French Receipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.