Roasted Red Pepper Soup with Seared Scallops

Ingredients

  • 2 clove(s) garlic
  • 6 sea scallops
  • 1 teaspoon(s) ground cumin
  • 1 quart(s) low-sodium chicken broth
  • 3 tablespoon(s) extra-virgin olive oil
  • 0.25 teaspoon(s) grated orange zest
  • Salt and freshly ground pepper
  • + 5 more ingredients
    • 0.25 teaspoon(s) crushed red pepper
    • 4 large red bell peppers
    • 2 tablespoon(s) chopped cilantro
    • 0.5 cup(s) fresh orange juice
    • 1 medium onion

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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