Champagne Poached Scallops with Red Pepper Pesto Recipe

Name: Champagne Poached Scallops with Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers, washed and halved with stems and seeds removed; 3 garlic cloves, finely minced; 3 tablespoons pine nuts, chopped; 6 tablespoons extra-virgin olive oil; 1/2 cup grated Parmesan; Freshly ground black pepper; Salt, if needed; 1 baguette loaf, cut into 24 pieces; 2 cups Champagne; 1 fresh lime; 24 large scallops

Servings: persons

2 large red bell peppers, washed and halved with stems and seeds removed
3 garlic cloves, finely minced
3 tablespoons pine nuts, chopped
6 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Freshly ground black pepper
Salt, if needed
1 baguette loaf, cut into 24 pieces
2 cups Champagne
1 fresh lime
24 large scallops

1
Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a plastic zip-loc bag to let them rest.
2
Peel them when cool.
3
Prepare the pesto.
4
Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil.
5
Fold in parmesan cheese and season with freshly ground black pepper.
6
Add salt only if needed, since the cheese will add saltiness.
7
Toast the baguette slices lightly on a baking sheet and set aside.
8
Bring Champagne to a boil in a saucepan.
9
Squeeze in juice of lime, then add scallop and poach until they are no longer translucent.
10
Remove scallops to a utility platter and let Champagne reduce by about two-thirds.
11
Spoon some red pepper pesto onto each slice of bread and top with a scallop.
12
Top with a small amount of the champagne reduction and serve.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large red bell peppers, washed and halved with stems and seeds removed, 3 garlic cloves, finely minced, 3 tablespoons pine nuts, chopped, 6 tablespoons extra-virgin olive oil, and more.

Yes, Champagne Poached Scallops with Red Pepper Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Champagne Poached Scallops with Red Pepper Pesto

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