Roasted Red Pepper Soup With Seared Scallops Food

ROASTED RED-PEPPER SOUP

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

ROASTED PEPPER SOUP

Steps:

• In a blender, combine all ingredients except salt, pepper, and cheese. Pulse until smooth. Transfer soup to a medium saucepan and bring to a simmer, stirring occasionally. Season, to taste, with salt and pepper. Ladle soup into 2 bowls. Sprinkle cheese over top and serve.

SCALLOPS WITH RED PEPPER SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture with linguine. Sprinkle with Parmesan.

ROASTED RED PEPPER SOUP

Steps:

• First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
• Broil the pepper, skin side up, until the skin blisters.
• Now, cool the pieces in a plastic bag.
• Remove the skin and chop.
• (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
• Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
• Cook for 5 minutes.
• Whiz half the mixture in a blender, then return it to the original pan.
• Or use a stick blender and whirl the whole pot around to your desired consistency.
• I like smooth.
• Season with a dash of salt and pepper, and a little balsamic vinegar.

ROASTED RED PEPPER SOUP

Steps:

• In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
• In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.

ROASTED RED PEPPER SOUP WITH SCALLOPS

Steps:

• Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add onion and cook until tender about 4-5 minutes. Stir in garlic; cook until fragrant, about 1 minute longer. Add peppers and broth; bring to a boil.
• Reduce heat to low and simmer for 5 minutes. Set aside to cool slightly. Carefully transfer soup to a blender, add basil and vinegar and puree until smooth.
• Return the soup to the saucepan and reheat over medium low heat. Stir in the cream and allow to heat through, about 5 to 10 minutes. Season with salt and pepper.
• Heat a medium skillet over high heat until very hot. Place scallops in a medium bowl and coat with remaining olive oil. Sprinkle with salt and pepper. Place scallops in pan and cook, turning once until well seared, about 5 minutes.
• Ladle equal portions of soup into 4 bowls. Garnish with scallops and serve.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE

Steps:

• Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
• Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
• Place in a blender or food processor and whirl until smooth.
• Place puree and next two ingredients in saucepan and cook for about five minutes.
• Stir the cream into mixture and cook to reduce (about five minutes).
• Season to taste and keep warm.
• Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
• Transfer 2 scallops to each plate and garnish with pepper sauce.

ROASTED RED PEPPER SOUP

Steps:

• Place roasted red peppers in a blender or food processor, and blend until smooth.
• In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.