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.
•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.
Recipe information
Total Time
1 hr
Yield
Makes 6 (first course) servings
Ingredients
For sauerkraut soup:
For scallops:
Preparation
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.
