Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

Directions

1. 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. 2.

   Stir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.

3. 3.

   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.

4. 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. 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. 6.

   Divide soup among 6 bowls. Place 2 scallops in each bowl and top with arugula. Drizzle soup with reserved oil.