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.


Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.