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Thaw fish and/or scallops, if frozen. Rinse and pat dry with paper towels. Cut a few evenly spaced shallow slashes in the side of the fish. Preheat oven to 400°F.
Chop the scallops. In a medium bowl, combine scallops, crabmeat, mayonnaise, chopped chipotles and lime juice
Sprinkle cavity of fish generously with salt and pepper. Spoon crab mixture into fish cavity. Place fish in greased 15x10x1-inch baking pan. Roast, uncovered, for 30 to 35 minutes or until fish flakes when tested with a fork and an instant-read thermometer inserted into stuffing registers 145°F.
For gremolata, in a small bowl, combine lime peel, parsley, cilantro and garlic. Serve fish with gremolata and lime wedges.