Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Ingredients

• 6 servings garnish: baby arugula 
• 1  bacon cut into 1-inch pieces
• 0.1 teaspoon rounded cayenne 
• 1 teaspoon dijon mustard 
• 0.3 cup cooking wine dry white
• 0.5 teaspoon flour all-purpose
• 0.3 teaspoon ground coriander 
• 0.3 cup heavy cream 
• 1 teaspoon kosher salt 
• 2.5 cups chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 5 ounces sauerkraut rinsed drained
• 12 large sea scallops 
• 2 teaspoons cup heavy whipping cream sour
• 1 teaspoon sumac powder 
• 0.5 teaspoon paprika smoked sweet (pimentón dulce)
• 3 tablespoons butter unsalted divided
• 0.5 cup onion white chopped
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• pot
• blender

Directions

1. 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.
2. Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.
3. Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
4. 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.
5. Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.
6. 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.
7. Divide soup among 6 bowls.
8. Place 2 scallops in each bowl and top with arugula.
9. Drizzle soup with reserved oil.
10. •Soup can be made 3 days ahead and chilled.•Spice mixture (for scallops) can be made 1 week ahead and kept in an airtight container at room temperature.