Name: Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 6 (first course) servings
Ingredients: 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 (pimentón 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

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Barbecue-Rubbed Scallops with Creamy Sauerkraut SoupJohn Kernick

Being the northernmost city in the South, Louisville has a complex blend of relatively unsung ethnicities, one of them being old-world German. The convergence of sauerkraut soup—what families in neighborhoods like Schnitzelburg call home food—and barbecue-rubbed scallops is both quirky and logical in a very Louisville kind of way. The flavor combination is extraordinarily delicious—one taste and you'll understand what Edward Lee is all about. For sources for sumac.

Cooks' notes:

•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.

Recipe notes

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