2 large red bell peppers, washed and halved with stems and seeds removed
3 garlic cloves, finely minced
3 tablespoons pine nuts, chopped
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 scallops
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