Recipe information
Yield
Makes about 60 to 70 hors d'oeuvres
Ingredients
1 pound sea scallops, sliced horizontally into 1/4 inch rounds and each round halved
2/3 cup fresh lime juice
2 1-pound bottles pepperocini (pickled green mild chili peppers) drained rinsed well under running cold water, and patted dry
red cabbage leaves for lining platters
Preparation
Step 1
In a ceramic or glass bowl combine the scallops with the lime juice and let them marinate, covered and chilled, stirring several times, for at least 4 hours or overnight (The scallops will "cook" in the lime juice.)
Step 2
Make a lengthwise slit in each pickled pepper, transfer the peppers slit side down to paper towels, and let them drain for 5 minutes. Drain the scallops, reserving the lime juice and stuff a scallop slice curved side up into each pepper. (The stuffed peppers may be prepared up to 4 hours ahead and kept covered and chilled.) Just before serving brush the scallops with the reserved lime juice and arrange the stuffed peppers decoratively on platters lined with the cabbage.
