Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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