Appetizer with scallops and pesto sauce

Votes: 6

How to Make - Scallop Appetizer with Pesto Sauce

This appetizer can be served between courses at a formal event. Scallops are cooked in a champagne sauce and served on baguette slices with nut pesto.

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 canapés

A step-by-step recipe for a festive dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 large scallops
2 large red bell peppers, stems and membranes removed
3 cloves garlic, minced
3 tbsp pine nuts, chopped
6 tbsp. l. olive oil
1/2 tbsp. grated parmesan
Freshly ground black pepper
1 baguette, cut into 24 slices
2 cups champagne
1 lime

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: scallops, pesto sauce, sweet pepper, Parmesan cheese, lime juice, champagne, pine nuts, garlic

Cooking the dish according to the recipe:

Grill the bell peppers until the skins are charred, transfer to a bowl, and let cool. Peel off the skins.
Make the pepper pesto in a separate bowl.Dice the pepper, add garlic, pine nuts, olive oil, and Parmesan; season with salt and pepper. Don't oversalt, as the cheese is salty.

Toast the bread in the oven or toaster and set aside.
In a small saucepan, bring the champagne to a boil, squeeze in the lime juice, then add the scallops and cook until translucent. Remove the scallops and continue to reduce the champagne over low heat until the sauce has reduced by two-thirds.
Use a baguette as a base for your canapes, top with pesto sauce and scallops, and drizzle with champagne.

Categories:

recipe / Festive dishes / Appetizers / Canapes / Fish appetizers / / European cuisine / French cuisine / Italian cuisine / Robert Irvine

Similar recipes