Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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