Scallop Stuffed Roasted Red Peppers with Pesto Recipe
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Category: |
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Ingredients: |
Ingredients: 4 red bell peppers
2 large garlic cloves, chopped
4 tbsp olive oil
4 large scallops
3 tbsp pesto
salt and pepper to taste
Parmesan cheese
baby spinach leaves
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Directions: |
Directions:Preheat oven to 350 degrees F.
Cut peppers in half, lengthwise through their stalks, clean out stem and seeds. Wash and pat dry.
Place peppers cut side up in roasting pan. Equally divide garlic between them then sprinkle with salt and pepper. Spoon in olive oil and roast for 40 min.
Cut scallops in half and place halves in peppers, top with pesto and return to oven for 10min.
When finished, garnish with Parmesan cheese. Spread baby spinach on plate and top with peppers for presentation.
Serve with ciabatta or focaccia bread to absorb juices.
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Frozen smaller scallops may be used: saute while peppers roast, do not cut in half, place in peppers top with pesto and Parmesan cheese and serve immediately, do not return to oven.
Sundried tomatoes may be added with pesto sauce.
Less olive oil may be used.
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."- Alice May Brock
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