Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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