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1
For pesto:.
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2
Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
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3
Turn oven down to 350 degrees.
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4
Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
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5
For Scallops:.
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6
Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
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7
Melt/heat butter and olive oil over medium high heat in medium pan.
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8
place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
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9
Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
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10
Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
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11
Remove from oven and serve.
