Roasted Red Pepper Soup With Scallops


10 scallops, drained and patted dry
4 red peppers, halved and seeded
1/2 vidalia onion, finely diced
1 shallot, finely diced
3 tablespoons olive oil
1 tablespoon roasted cumin
1 teaspoon red pepper flakes
1/2 quart reduced sodium chicken broth (or Minors base)
Sea salt and pepper to taste


Preheat the oven to 425 degrees. Cut peppers in half, removing stems and seeds, and place face down on baking sheet. Once skins start to pull away, change oven to broil for a few minutes, then remove from oven and let cool. When peppers are cool, remove skins.
Combine onions, shallot, olive oil, red pepper flakes and roasted cumin in a non-stick pan. Cook over medium high heat until onions translucent, about 5 minutes.
Add chicken broth and salt and pepper to taste. Bring to boil then simmer, adding roasted red peppers and continuing to simmer for 20 minutes.
Remove from heat and blend gently in a food processor (not too much!). Note: Don't put the top on the food processor. It will explode.
Sear scallops in a non-stick pan over medium high heat using a pat of butter to create a nice crust.
Plate soup in a shallow bowl, adding a small dollop of sour cream and scallops. Garnish with chives.


8.0 servings


Thursday, September 2, 2010 - 7:05am

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