Ingredients

Makes about 60 to 70 hors d'oeuvres

　　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

　　

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.