Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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