Ingredients

2 large garlic cloves cut into thin silvered

4 shelled scallops

3 tablespoon pesto

Salt and ground black pepper

Salad leaves and freshly basil sprigs to garish

Freshly grated parmeasan cheese to serve  

Method

Cut the oven to 180/c gas 4. Cut the peppers in half lengthwise through the stalks . Scarpe out the discard the cord and the seeds . Wash the pepper shells and pat dry with kitchen paper. 

Put the peppers cut side up in an oiled roasted pan . Divide the silvered of garlic equally among them and sprinkle with salt and pepper to taste . Spoon the oil with the peppers , then roast for 40 minutes

Cut the shelled scallops in half to make 2 flat discs .

Remove the peppers from the oven and place the scallops half in each pepper half . Top with pesto.

Return the pan to the oven and roast for 10 minutes more . Transfer the peppers individually serving plates , sprinkle with grated parmeasan and garish each plate with a few salad leaves and fresh basil sprigs . Serve warm .

 

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