Roasted Red Pepper Soup with Seared Scallops Recipe

Name: Roasted Red Pepper Soup with Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425.
2
Put the peppers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black.
3
When they're cool enough to handle, remove and discard the skins, cores and seeds.
4
Finely dice 2 of the peppers.
5
In a large saucepan, heat 2 tablespoons of the olive oil.
6
Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 minutes.
7
Add the whole roasted peppers and the chicken broth and bring to a boil over high heat.
8
Reduce the heat to low and simmer for 20 minutes.
9
Add the orange juice, orange zest and cilantro.
10
In a blender, puree the soup in batches.
11
Return the soup to the saucepan and season with salt and pepper; keep hot.
12
In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
13
Season the scallops with salt and pepper.
14
Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes.
15
Turn the scallops and cook on the second side for 1 minute.
16
Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Red Pepper Soup with Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Soup with Seared Scallops

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