Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network