ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS

ROASTED RED PEPPER SOUP WITH SEARED SCALLOPS image

Yield 6 Servings

Number Of Ingredients 13

4 large red bell peppers
(2¼ pounds), stems removed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Langbein loves oven-roasted peppers. Here she transforms them intoasilky soup seasoned with cumin, crushed red pepper and cilantro, and finished with seared, sweet scallops.
1 medium onion, finely chopped
1 teaspoon ground cumin
¼ teaspoon crushed red pepper
1 quart low-sodium chicken broth
½ cup fresh orange juice
¼ teaspoon grated orange rest
2 tablespoons chopped cilantro Salt and freshly ground pepper
6 sea scallops

Steps:

1. Preheat the oven to 425°. Put the pep pers 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, heat2tablespoons of the olive oil.Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 min utes. Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and sim mer for 20 minutes. Add the orange juice, orange zest and cilantro. 3. In a blender, puree the soup in batches. Return the soup to the saucepan and sea son with salt and pepper; keep hot. 4. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper. Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes.Turn the scallops and cook on the second side for 1 minute. Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.