Red Pepper Pesto:
2 large red bell peppers, washed
3 garlic cloves, chopped
3 tablespoons pine nuts
6 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Freshly ground black pepper
Salt, if needed
1 Baguette loaf, cut into 24 pieces
2 cups champagne
1 fresh lime
24 large sea scallops
Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a platic zip-lock bag to let them rest. Peel them when cool.
Prepare the pesto. In a food processor pulse the garlic and pine nuts until fine. Add the red peppers, olive oil, parmesan cheese, pepper and salt if using. Process until combined and fairly smooth.
Toast the baguette slices lightly on a baking sheet and set aside.
Bring Champagne to a boil in a large skillet. Squeeze in juice of lime, then add the scallops and poach until they are no longer translucent. Remove scallops to a plate and let Champagne reduce by about two-thirds.
Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.