Roasted Bell Pepper Soup with Seared Scallops

Yes, I know what you are thinking. You took one look at the name of this post and thought, “Good lord this chick makes some weird stuff.”

Am I right or am I right?

And I do make a ton of weird stuff. You should see the recipes that I DON’T post. But I promise you that I post only the stuff I would eat again. Just consider me your personal taste tester of all the weird food combos out there.

Despite the fact that this combo might sound odd, I promise it works. Not only does it work, it is damn tasty.

You will need…

3 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread.

Love and Beer Floats

Angela  

Roasted Bell Pepper Soup with Seared Scallops

4 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread.