Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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