Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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