Roasted Red Pepper Soup with Seared Scallops

Ingredients

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