Roasted Red Pepper Soup with Seared Scallops

Ingredients

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