Roasted Red Pepper Soup with Seared Scallops

Ingredients

• 4 large red bell peppers
• 2 clove(s) garlic
• 0.25 teaspoon(s) crushed red pepper
• 6 sea scallops
• 1 teaspoon(s) ground cumin
• 1 medium onion
• 3 tablespoon(s) extra-virgin olive oil
• + 5 more ingredients
• • 0.5 cup(s) fresh orange juice
  • 0.25 teaspoon(s) grated orange zest
  • 2 tablespoon(s) chopped cilantro
  • 1 quart(s) low-sodium chicken broth
  • 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