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•To roast the bell pepper and the cherry tomatoes, preheat broiler. Halve and core the pepper. Remove the top, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Add cherry tomatoes. Broil 5 to 7 minutes or until tomatoes are slightly charred and the skin of the pepper has blistered and blackened over the entire surface. Transfer pepper to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Use roasted cherry tomatoes without peeling
• Pat scallops dry with paper towels before cooking. This will ensure that they brown nicely instead of steaming in the skillet.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.