Champagne Poached Scallops with Red Pepper Pesto

Name: Champagne Poached Scallops with Red Pepper Pesto
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Global
Ingredients: 1 baguette loaf, cut into 24 pieces; 24 servings Freshly ground black pepper; 473 milliliters Champagne; 3 garlic cloves, finely minced; 1 fresh lime; 6 Tbsps extra-virgin olive oil; 118 milliliters grated Parmesan; 3 Tbsps pine nuts, chopped; 2 larges red bell peppers, washed and halved with stems and seeds removed; 24 servings Salt, if needed; 24 larges scallops

Watching your figure? This pescatarian recipe has 100 calories, 4g of protein, and 5g of fat per serving. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have bell peppers, pepper, parmesan, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for new year eve. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

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. Peel them when cool.

Prepare the pesto.

Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil. Fold in parmesan cheese and season with freshly ground black pepper.

Add salt only if needed, since the cheese will add saltiness.

Toast the baguette slices lightly on a baking sheet and set aside.

Bring Champagne to a boil in a saucepan. Squeeze in juice of lime, then add scallop and poach until they are no longer translucent.

Remove scallops to a utility platter and let Champagne reduce by about two-thirds.

Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.