Roasted Red Pepper Soup With Seared Scallops

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4 large red bell peppers (2 1/4 pounds), stems removed

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 medium onion, finely chopped

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper

1 quart low-sodium chicken broth

1/2 cup fresh orange juice

1/4 teaspoon grated orange zest

2 tablespoons chopped cilantro

Salt and freshly ground pepper

6 sea scallops

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