BARBECUE-RUBBED SCALLOPS WITH CREAMY SAUERKRAUT SOUP
Provided by Edward Lee
Categories Dinner Pork Chop Carrot Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (first course) servings
Number Of Ingredients 21
Steps:
- Make 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 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. Keep warm.
- Cook scallops:
- 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.
CREAMED SAUERKRAUT
Make and share this Creamed Sauerkraut recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
- Reduce heat to low and add the caraway seeds.
- Stir in the flour until it is well combined and cook on low for 2 minutes.
- Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.
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