Photo: Cala
Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
19 ingredients
Makes 6 (first course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1223
Calories
91g
Protein
40g
Fat
116g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauerkraut | not in our table | 0 |
| Sumac | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes