Barbecue-Rubbed Scallops with Creamy 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', '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']
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 heavy cream, then simmer gently, uncovered, stirring occasionally, 20 minutes.
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.
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 arugula. Drizzle soup with reserved oil.
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