Roasted Red Pepper Soup with Seared Scallops

Ingredients

  • 0.25 teaspoon(s) grated orange zest
  • 1 teaspoon(s) ground cumin
  • 2 clove(s) garlic
  • 0.25 teaspoon(s) grated orange zest
  • 1 teaspoon(s) ground cumin
  • 1 quart(s) low-sodium chicken broth
  • 0.25 teaspoon(s) crushed red pepper
  • + 17 more ingredients
    • 4 large red bell peppers
    • 1 quart(s) low-sodium chicken broth
    • 4 large red bell peppers
    • 2 tablespoon(s) chopped cilantro
    • 2 tablespoon(s) chopped cilantro
    • 0.5 cup(s) fresh orange juice
    • 0.25 teaspoon(s) crushed red pepper
    • 0.5 cup(s) fresh orange juice
    • 1 medium onion
    • 1 medium onion
    • 6 sea scallops
    • 3 tablespoon(s) extra-virgin olive oil
    • 3 tablespoon(s) extra-virgin olive oil
    • 6 sea scallops
    • Salt and freshly ground pepper
    • 2 clove(s) garlic
    • Salt and freshly ground pepper

1. Preheat the oven to 425°. Put the peppers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black. When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers. 2. In a large saucepan, heat 2 tablespoons of ...

View full recipe at Food & Wine

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