Preparation

• Roast the red bell peppers: Heat the oven to 400°F. Rub the bell peppers all over with the olive oil and put on a baking sheet. Roast in the oven, turning a few times, until the peppers are lightly charred, 30 to 40 minutes. Transfer to a bowl and cover tightly with plastic wrap for 15 minutes. When the peppers are cool enough to handle, peel, seed, and finely chop. You should have about 1 cup of chopped roasted red peppers. Set aside.Remove the tough white muscle attached to each scallop and discard. Cut the scallops into 1/2-inch pieces. Put the scallops in a medium saucepan, just cover with water, and poach in barely simmering water until opaque and firm, 30 seconds. Drain and allow to cool, then transfer to a large bowl.

  In a medium bowl, whisk the lemon, lime, and orange juices, soy sauce, ginger, and garlic. Pour over the scallops, cover, and chill for 1 hour in the refrigerator. Mix in the roasted peppers, scallions, tomatoes, cilantro, and hot sauce. Serve chilled over a bed of mixed baby lettuces, if desired.