Scallop Stuffed Roasted Red Peppers with Pesto Sauce


4 red bell peppers
2 large cloves of garlic cut into thin slivers
4 tbs olive oil
4 large sea scallops
3 tbs pesto sauce (recipe to follow)
Kosher or sea salt and fresh cracked black pepper
Freshly grated Parmesan cheese
Salad and basil leaves to garnish
Serve these scallop and pesto filled roasted red peppers with a crisp white wine and Italian bread to sop up the garlicky juices.


  • Pre- heat the oven to 350 degrees
  • Cut the peppers in half length ways and remove ribs and seeds.
  • Divide the slivers of garlic equally among them and sprinkle with salt and pepper.
  • Spoon olive oil over the peppers and roast for about 30 minutes.
  • Cut each of the scallops in half horizontally to make two flat discs.
  • When cooked, remove the peppers from the oven and place a scallop half in each pepper half, then top the scallops with pesto sauce (recipe to follow)
  • Return the roasting pan to the oven and roast for 10  minutes more.
  • Transfer the peppers to individual serving plates, sprinkle them with Parmesan cheese and garnish each plate with a few salad leaves and basil sprigs.
  • Serve warm

Pesto Sauce:

  • 2 cups loosely packed basil leaves
  • 1/3 cup pine nuts
  • 2 medium cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste


  • In a small food processor add all ingredients except the olive oil.
  • With the food processor running  slowly pour  the olive oil through the feed tube. The sauce should be a thick paste.
  • Season with salt and pepper.





1 hr


15 min


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