Roasted Red Pepper Soup with Seared Scallops
- Recipe by Annabel Langbein
Pairing Suggestion
Millton, one of Langbein's favorite wineries and among the first organic vineyards in New Zealand, produces the creamy 2005 Te Arai Chenin Blancrich enough for the scallops in Langbein's soup, but zesty enough for the peppers, too. Or try an equally aromatic wine like the 2005 Lawson's Dry Hills Gewürztraminer.
Roasted Red Pepper Soup with Seared Scallops
- Recipe by Annabel Langbein
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Roasted Red Pepper Soup with Seared Scallops
Very good and well worth the effort of roasting/peeling the red peppers. The scallops really made the soup something special. The crushed red pepper gives the soup a slow heat. Flavor was good but I just felt that it needed something to push it to superb. It might be that the cumin was slightly overpowering. That said, I would definitely make this again.
Posted by: Jackie77 on January 3, 2010
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