Roasted Red Pepper Soup with Seared Scallops

Ingredients

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