-
1
Remove the zest of 1 of the oranges with a vegetable peeler.
-
2
Finely chop the zest and set aside.
-
3
Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to 1/4 cup, about 15 minutes.
-
4
Let cool.
-
5
Blanch the tomatoes in boiling water for 10 seconds.
-
6
Slip off the skins, then seed and dice.
-
7
Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion.
-
8
Set aside.
-
9
Puree the chilies with 3/4 cup of chicken broth in a blender.
-
10
Place in a bowl, add the saffron and let stand for 10 minutes.
-
11
Place half of the tomato mixture in a blender or food processor and puree until smooth.
-
12
Stir into the remaining tomato mixture.
-
13
Strain the chili mixture into the tomato mixture.
-
14
Stir in the reserved orange juice, the lime juice and the salt.
-
15
Refrigerate at least 1 hour.
-
16
Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute.
-
17
Drain and let cool.
-
18
Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.
-
19
Taste the soup and add more salt, if needed.
-
20
Ladle into 4 chilled bowls and top with the scallops.
-
21
Serve immediately.
