Champagne Poached Scallops with Red Pepper Pesto

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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.

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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.

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Next time i might try using Bay Scallops so that they're easier to eat.

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I was invited to a Food and Wine Party. The first course is always served with champagne. this was a huge hit. I did toast the bread after brushing it very lightly with a flavored olive oil. I couldn't figure out what the garnish was in the picture so I used chopped parsley. All guests asked for the recipe. My pesto did need salt.