Citrus Marinated Bay Scallops and Roasted Red Pepper by Cecelia Heer

This is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food & Wine.” The original recipe called for sea scallops, cut into several pieces. I like to use bay scallops, which are very tiny and have a sweet and more succulent meat than that of the sea scallop. As was pictured in the…