SEVICHE SEAFOOD SHELLS

1/2 lb. bay scallops
1/4 c. fresh lime juice
1/3 c. diced med. bell pepper
1/3 c. thinly sliced green onions
1 tbsp. fresh minced cilantro or 1
tsp. dried
1 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 drops hot sauce
16 cooked jumbo macaroni shells

Cook scallops in small amount of boiling water for 1 minute.
Drain. Combine scallops and fresh lime juice in small bowl.
Toss well.

Cover and refrigerate for 1 hour.
Add next 7 ingredients.

Stir well. Cover and chill 30 minutes.
Drain.
Stuff each macaroni shell with 1 tablespoon scallop mixture.
Arrange on serving platter.