Scallop-stuffed Roast Peppers with Pesto

This is a wonderful 'starter' and one that I do a lot, especially in the summer.

SCALLOP-STUFFED ROAST PEPPERS WITH PESTO

Serves 4

2 big red peppers
2 large garlic cloves, cut into thin slivers
4 tbsps olive oil
6 scallops
3 tbsps pesto sauce
salt and black pepper
freshly grated parmesan cheese to serve
salad leaves to garnish

Preheat the oven.  Cut the peppers in half lengthways, through their stalks.  Scrape out and discard the cores and seeds.  Wash the pepper shells and pat dry. 

Put the peppers cut side up in an oiled roasting tin.  Divide the slivers of garlic equally among them and sprinkle with salt and ground black pepper to taste.  Then spoon the oil into the peppers and roast for 40 mins.

Using a sharp knife, carefully cut each of the shelled scallops in half horizontally to make two flat discs each with a piece of coral. 

When the peppers are cooked, remove from the oven and place scallop halves in each pepper half.  Then top with some pesto sauce.



Return to the oven and roast for another 10 minutes.

Transfer the peppers to individual serving plates, sprinkle with grated parmesan and garnish each plate with a few salad leaves.  Serve warm.