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Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup

By epicurious · From Open Recipes · 19 ingredients
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Why it works: Chicken and scallop work together. They rank in the top 10% of all ingredient pairs, and 23 recipes mention both. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

The recipe

Makes 6 (first course) servings

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + scalloptop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together23 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,243 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sumac

How well each one fits the dish's main ingredients (butter, onion, white wine, chicken, cream, mustard, flour):

  1. Garlicbetter flavor fit
  2. Tarragonbetter flavor fit
  3. Thymebetter flavor fit
  4. Sumacthe original

Fit is the average pairing score against butter, onion, white wine, chicken, cream, mustard, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).