Scallop-Stuffed Pickled Peppers

• 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

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.)
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.
3. Drain the scallops, reserving the lime juice and stuff a scallop slice curved side up into each pepper.
4. (The stuffed peppers may be prepared up to 4 hours ahead and kept covered and chilled.)
5. Just before serving brush the scallops with the reserved lime juice and arrange the stuffed peppers decoratively on platters lined with the cabbage.

lime juice, pepperocini, red cabbage

Taken from www.epicurious.com/recipes/food/views/scallop-stuffed-pickled-peppers-101563 (may not work)