Grillkryddade kammusslor med krämig surkålssoppa

Ingredients for Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

• 3 tablespoons unsalted butter, divided

• 1 bacon slice, cut into 1-inch pieces

• 80g chopped white onion

• 160g drained sauerkraut (140g), rinsed

• 80 ml torrt vitt vin

• 600ml chicken stock or reduced-sodium chicken broth

• 60ml double cream

• 1 teaspoon Dijon mustard

• 2 teaspoons soured cream

• 1/2 teaspoons plain flour

• 1 teaspoon sumac

• 1/2 teaspoons sweet smoked paprika (pimentón dulce)

• 1/4 teaspoons ground coriander

• 1/4 teaspoons white pepper

• Rounded 1/8 teaspoons cayenne

• 1 tesked kosher salt

• 12 large sea scallops, tough ligament removed from side of each if attached

• 2 matskedar olivolja

• Garnish: baby rocket

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.

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

Remove from heat and stir in mustard, soured cream, and remaining 2 tablespoons 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.

Mix flour, spices, and kosher salt in a bowl. Pat scallops dry, then generously coat one side of each scallop evenly with spice mixture.

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.

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

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