Roasted Red Pepper Soup with Seared Scallops

Ingredients

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

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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