Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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