Roasted Red Pepper Soup with Seared Scallops

Ingredients

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