Active Time

　　1 hr

　　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:

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

　　

For scallops:

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

　　

Make soup:

Step 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.

　　

Step 2

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

　　

Step 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:

Step 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.

　　

Step 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.

　　

Step 6

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

　　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.