Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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