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.
