Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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