Roasted Red Pepper Soup With Scallops
Total Steps
6
Ingredients
12
Tools Needed
5
Ingredients
- 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
- sea salt and pepper(optional)
- butter
- sour cream
- chives
Instructions
Step 1
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.
Step 2
Combine onions, shallot, olive oil, red pepper flakes and roasted cumin in a non-stick pan. Cook over medium high heat until onions translucent.
Step 3
Add chicken broth and salt and pepper to taste. Bring to boil then simmer, adding roasted red peppers and continuing to simmer.
Step 4
Remove from heat and blend gently in a food processor (do not put the top on the food processor to avoid explosion).
Step 5
Sear scallops in a non-stick pan over medium high heat using a pat of butter to create a nice crust.
Step 6
Plate soup in a shallow bowl, adding a small dollop of sour cream and scallops. Garnish with chives.