Roasted Red Pepper Soup with Seared Scallops

Ingredients

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