Roasted Red Pepper Soup with Seared Scallops
Ingredients
- 4 large red bell peppers (2 1/4 pounds), stems removed
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 1 quart low-sodium chicken broth
- 1/2 cup fresh orange juice
- 1/4 teaspoon grated orange zest
- 2 tablespoons chopped cilantro
- Salt and freshly ground pepper
- 6 sea scallops
Organization Tags
Tags easily organize your Recipe Library
Comments