Scallop Stuffed Roasted Red Peppers with Pesto

This is a great combination of flavors with scallops, roasted red pepper and pesto and the end results make a beautiful presentation. Place on a colorful platter to serve.

Serves 4

Ingredients:

  • 2 medium red bell peppers
  • 4 tablespoons olive oil
  • 2-3 cloves garlic, sliced into slivers or rounds
  • ½ pound medium scallops (about 16-20 count)
  • 4 heaping tablespoons bread crumbs
  • 2 tablespoons butter, melted
  • 3 tablespoons pesto sauce (already prepared)
  • Kosher or sea salt and fresh cracked black pepper
  • 4 tablespoons freshly grated Parmesan cheese
  • Salad and basil leaves to garnish

    Instructions:

    Pre- heat the oven to 350 degrees

    Cut the peppers in half length ways and remove ribs and seeds.

    Divide the slices of garlic equally and place in each pepper half, sprinkle with olive oil, salt and pepper.

    Roast for about 20 minutes or until tender and slightly browned.

    Cut each of the scallops in half horizontally to make two flat discs.

    Combine with the bread crumbs and melted butter.

    When peppers have cooked, remove them from the oven and place equal amounts of scallop mixture in each pepper half, then top the scallops with pesto sauce and Parmesan cheese

    Return the roasting pan to the oven and roast for 10 minutes more or until the cheese melts and the scallop are done.

    Transfer the peppers to individual serving plates and garnish each plate with a few salad leaves and basil sprigs.

    Cooking Wiser
    The scallops can be cut into smaller pieces if necessary depending on the size of the pepper half

    Don't overcook the scallops, it causes them to become tough. If you cut them into smaller pieces adjust your cooking time.