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Active Time
1 hr
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Total Time
1 hr
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.
Ingredients
Makes 6 (first course) servings
For sauerkraut soup:
For scallops:
Make soup:
步骤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.
年代tep 2
年代tir in stock and heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
年代tep 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.
Cook scallops:
年代tep 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.
年代tep 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.
年代tep 6
Divide soup among 6 bowls. Place 2 scallops in each bowl and top with arugula. Drizzle soup with reserved oil.
•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.
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评论(14)
Back to Top年代imply stunning. I wouldn't tell my husband the name of the dish until he tried it, and he immediately declared it to be the best soup he's every had. And he works at a fine dining restaurant! I rinsed the sauerkraut first per some suggestions, and the result was subtle and wonderful. I did not have sumac, but used lemon zest instead, which was bright and fabulous. Drizzling the scallop sumac/lemon oil over the finished product is a must. I was also surprised that doing the rub on one side actually produced a ton of flavor. It's so good we're going to have it again as a first course for our Christmas dinner.
ahanks1
Vail, CO
12/20/2017
This was surprisingly delicious....and I had to sub in Salmon for Scallops...and it was still wonderful....so glad I tried it
loubaby
Tampa fl
7/11/2015
什么一个了不起的菜!有点富裕,但有great flavor. Perfect for a first course. Ours didn't turn out as white as the pic, but still looked great against a dark dish. I brought this into our office and everyone loved it! I will definitely make this again. The scallops were very good with the bbq rub recipe provided. The main thing I would change is the cooking temp of the scallops. Cooking those on Med-low is just not high enough to brown them up. I had to crank up the heat in order to get that nice little sear on them. Enjoy and I will definitely make this dish again! Thanks for sharing this recipe. Enjoy
brwehner
Wisconsin
3/24/2014
Very unusual ingredients put together, but they work amazingly well. A keeper for sure. My guests loved this dish. I read the comments about being too salty after I made the dish and remembered a tip I learned a while back. I peeled a raw potato and dropped it into the soup in the fridge overnight. Next day removed potato. It was perfect.
kaicooks
Lake Worth, FL
9/10/2013
Wow wow wow. First off, this recipe is definitely worth the time!(35ish minutes) and the recipe's flow is easy. I eat scallops almost monthly at posh Las Vegas restaurants. I subbed lemon pepper for the sumac and rinsed the sauerkraut, but I otherwise cooked it as written. I even forgot to salt the soup... Bc I was so ecstatic over its awesomeness! Next time, I'll use sumac as instructed and tons of baby arugula (more than I used today).
jjaylad
Las Vegas
12/25/2012
I love this soup! the only change was to add some garlic. I rinsed the sauerkraut per reviews. The only observation is abou the scallop. Although it was delicious, it was not necessary. I will omit scallops next time.
daniguinha
los angeles ,ca
7/26/2011
Delicious dish and doesn't take too long. The 2nd time I made it, I switched the bacon for turkey bacon and reduced to 1 Tbsp butter for a slightly healthier version, it was just as good. The color wasn't as creamy white since we had more meat than fat, but it didn't bother me.
Anonymous
年代eattle, WA
5/9/2011
I am dumbfounded by how good this proved to be. Prepared as the second course of a lavish multi-course meal simply because it sounded so unusual. It was the winner of he night. I rinsed the sauerkraut as recommended by others. The biggest issue you'll have is the marketing of "sauerkraut soup"...don't be turned off!
Anonymous
Minneapolis
4/15/2011
Excellent, even for those who say they do not like sauerkraut. For lactose intolerant, can substitute soy milk for cream (use 1/2 cup) and unflavored soy yoghurt for the sour cream. MArgarine works ok in replacing butter. I also used 2 strips of lean bacon instead of one piece.
Anonymous
chicago
1/6/2010
Made twice. Loved it both times. 2nd time the scallops were improved by using a smaller amount of rub, helping it stick to the scallop, virtually 100%. I was surprised the medium-low heat actually worked well - usuallly cook scallops at a very high heat. Thank you to everyone who recommended rinsing the sauerkraut. I rinsed it very thoroughly and the sauerkraut flavor, which I like, was subdued and in the background, a well balanced effect. We found this delicious because it is so different and the contrast between the soup and scallops is pleasing. Served this with a Paso Robles Viognier- Roussanne blend (Curtis Heritage Blanc, great value wine) -- excellent pairing. Final comment: definitely use the bacon slice with the onions - it adds a nice savory-deep flavor as a base for the soup.
giacomocramer
年代an Diego.
11/6/2009
I've made this recipe twice, and both times it was WAY too salty. I thought it still tasted somewhat good as a dip for the scallops but my husband didn't even agree with me there. I might try it again with the instructions suggested by FernBar, but I doubt it.
shimmergirl
10/21/2009
The first time I made this, the soup was *way* too salty. I made it again following the directions in _Mastering the Art of French Cooking_ for rinsing sauerkraut: Put the sauerkraut in a deep bowl and cover with cold water. Change the water three times---every five minutes. Drain the sauerkraut when it tastes as salty as you want it. This is a tasty and unusual soup. I think it might be a good starter for Thanksgiving because sauerkraut is delicious with turkey.
FernBar
Montana
10/13/2009
This was so amazing and easy to make. Didn't taste like sauerkraut but a wonderful soup and the scallops were the perfect accompaniment. I am keeping this for future dinners. I didn't use the arugula but did drizzle the oil.
aud1
10/8/2009
This was really delicious, and different. If you are looking for a different way to prepare scallops and you like saurkraut (a must) then try this recipe. I did not have Sumac, but substituted lemon grass and it was great. Also, the temperature was too low for the scallops, so I turned the heat up to medium. I left out the arugula, but the dish didn't seem to need it. I will definately make this again, although I might make less soup, as you could use it more as a "pool" of soup surrounding the scallops. I would also make this soup again but add grilled keilbasa instead of scallops in the winter.
mojoqe2
virginia beach, VA
10/5/2009
