Appetizer with scallops and pesto sauce

Ingredients:

• 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

Preparation:

1. Grill the bell peppers until the skins are charred, transfer to a bowl, and let cool. Peel off the skins.
2. 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.
3. Toast the bread in the oven or toaster and set aside.
4. 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.
5. Use a baguette as a base for your canapes, top with pesto sauce and scallops, and drizzle with champagne.