Barbecue-Rubbed Scallops With Creamy Sauerkraut Soup

• 3 tablespoons unsalted butter, divided
• 1 bacon slice, cut into 1-inch pieces
• 1/2 cup chopped white onion
• 1 cup drained sauerkraut (5 ounces), rinsed
• 1/3 cup dry white wine
• 2 1/2 cups chicken stock or reduced-sodium chicken broth
• 1/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 2 teaspoons sour cream
• 1/2 teaspoon all-purpose flour
• 1 teaspoon sumac
• 1/2 teaspoon sweet smoked paprika (pimenton dulce)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon white pepper
• Rounded 1/8 teaspoon cayenne
• 1 teaspoon kosher salt
• 12 large sea scallops, tough ligament removed from side of each if attached
• 2 tablespoons olive oil
• Garnish: baby arugula

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. Add sauerkraut and wine and simmer briskly, uncovered, until most of wine has evaporated, about 3 minutes.
2. Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
3. Remove from heat and stir in mustard, sour cream, and remaining 2 tablespoon butter. Puree 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.
4. Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.
5. 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.
6. Divide soup among 6 bowls. Place 2 scallops in each bowl and top with arugula. Drizzle soup with reserved oil.

unsalted butter, bacon slice, white onion, sauerkraut, white wine, chicken stock, heavy cream, mustard, sour cream, flour, sumac, sweet smoked paprika, ground coriander, white pepper, cayenne, kosher salt, olive oil, baby arugula

Taken from www.epicurious.com/recipes/food/views/barbecue-rubbed-scallops-with-creamy-sauerkraut-soup-355511 (may not work)