Photo: Champagne Poached Scallops with Red Pepper Pesto Recipe
Ingredients
Red pepper pesto:
- 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
Directions
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.
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By waitwhitney_9057390
Tulare, CA
on March 10, 2010
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Wow! The pesto and scallops are great together!! I added more garlic than the recipe and the flavor (in my opinion of garlic over powered all other flavors. This is a great, great recipe. Simple and inexpensive but with an expensive flair! Thank you Chef, Robert Irvine.
By lev96
Bala Cynwyd, PA
on January 31, 2010
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The red pepper pesto is the best part of this recipe. Although I did alter it a tad by adding some fresh chopped flat leaf parsley. It makes it more colorful, but doesn't change the flavor much. I have used the pesto for other recipes too. When making it for this recipe, I made the pesto a day in advance, because I think the flavors meld better with a bit of time. Like another reviewer, I did add a bit of salt. Also, don't add too much grated parmesan. Stick too just the 1/2 cup or it makes the pesto a bit dry.
The poached scallops couldn't be easier, and they turned out beautifully. Though I didn't quite think the champagne could reduce enough. I was hoping it would thicken a bit, but it really was still very wet. So if the finished product had sat for any legnth of time, it would have made the bread very soggy. Thankfully, they tasted so great, they were gone in seconds.
By scotto-dicesare...
Bethlehem, PA
on February 06, 2009
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Next time i might try using Bay Scallops so that they're easier to eat.
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