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 plastic zip-loc bag to let them rest. Peel
them when cool.
Prepare the pesto. Cut the peeled red peppers brunoise
then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts
, and olive oil. Fold in parmesan cheese
and season with freshly ground black pepper. Add salt only if needed, since the cheese will add saltiness.
Toast the baguette
slices lightly on a baking sheet and set aside.
Bring Champagne to a boil in a saucepan
. Squeeze in juice of lime, then add scallop and poach
until they are no longer translucent. Remove scallops
to a utility platter 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