Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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