Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

60 mins (prep 60)
20 ingredients
makes 6 (first course) servings
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.

Categories:  korean ,
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Serving Size (143.42 g)
Servings 6
Amount per Serving
Calories 171.27 Calories from Fat 134.19
% Daily Value *
Total Fat 14.91g 137.67%
Saturated Fat 6.9g 207.08%
Trans Fat 0.24g %
Cholesterol 29.98mg 59.96%
Sodium 602.37mg 150.59%
Total Carbohydrate 4.27g 8.55%
Dietary Fiber 0.14 g 3.26%
Sugars 1.55 g %
Protein 2.44g 29.27%
Vitamin A 468.95IU% Vitamin C 0.28mg%
Calcium 21.18mg% Iron 0.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped white onion, drained sauerkraut, reduced-sodium chicken broth, or, ground coriander, white pepper, large sea scallops, baby arugula, garnish