Preheat oven to 425 degrees. Place the peppers on a baking sheet, stem down and bake for forty-five minutes or until skin is black. When you do not have enough blood to handle, remove and dispose of skins, nuclei, and seeds. Finely chop 2 of the peppers.
In a giant saucepan, heat 2 tablespoons of olive oil. Add garlic, onion, cumin and chopped red pepper and simmer, stirring occasionally, until onion softens, about 10 minutes. Add the total roasted peppers and bird stock and bring to the top heat. Reduce heat to low and simmer for 20 minutes. Add orange juice, orange zest and coriander.
In a blender, puree the soup in batches. Return soup to pan and season with salt and pepper; stay warm
In a medium skillet, heat the remaining 1 tablespoon of olive oil until it shines. Season the scallops with salt and pepper. Add the scallops to the pan and cook over high heat until golden brown on the bottom, about 2 minutes. Flip the scallops and cook at the moment for 1 minute. Pour the soup into bowls, garnish with scallops and diced peppers and serve.
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