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Barbecue-Rubbed Scallops With Creamy Sauerkraut Soup

Photo: Epicurious

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Ingredients for 6 servings

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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