Champagne Poached Scallops With Red Pepper Pesto
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
41
Spice
66
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Pine Nut (chopped)6 tbsps
Extra-Virgin Olive Oil1 cup
Grated Parmesan2 cups
Champagne24 large
ScallopDirections:
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