Ingredients

Large Red Bell Peppers, stems removed	4	each
Olive oil				3	Tablespoon
Minced Garlic Cloves			2	Cloves
Medium Onion				1	each
Ground Cumin				1	Teaspoon
Crushed Red Pepper Flakes		1/4	Teaspoon
Chicken Broth				1	Quart
Fresh Orange Juice			1/2	Cup
Grated Orange Zest			1/4	Teaspoon
Chopped Cilantro			2	Tablespoon
Salt and Pepper				To Taste
Sea Scallops				6	each

Instructions

• Preheat the oven to 425.
• Put the peppers on a cookie sheet, stemmed side down, and bake for 45 minutes, or until the skins are black.
• When they're cool enough to handle, remove and discard the skins, cores and seeds. Finely dice 2 of the peppers.
• In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion, cumin and crushed red pepper and cook over moderately low heat, stirring occasionally, until the onion is softened, about 10 minutes.
• Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
• Add the orange juice, orange zest and cilantro.
• In a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper; keep hot.
• In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• Season the scallops with salt and pepper.
• Add the scallops to the skillet and cook over high heat until richly browned on the bottom, about 2 minutes.
• Turn the scallops and cook on the second side for 1 minute.
• Ladle the soup into bowls, garnish with the scallops and diced peppers and serve.

This recipe comes from Food & Wine Magazine