<gh_stars>10-100
{
    "directions": [
        "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.)",
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Shellfish",
        "Marinate",
        "No-Cook",
        "Cocktail Party",
        "Hot Pepper",
        "Gourmet"
    ],
    "title": "Scallop-Stuffed Pickled Peppers",
    "url": "http://www.epicurious.com/recipes/food/views/scallop-stuffed-pickled-peppers-101563"
}
