Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

Comments


Best Wine Deals

See More Deals »





Snooth Media Network