![Piperade](/https/cooking.nytimes.com/assets/recipe-generic/15.png?width=1280&quality=75&auto=webp)
Piperade
Robert Farrar Capon
6 ratings with an average rating of 5 out of 5 stars
6
20 minutes, plus freeze time
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Marinate scallops in lime juice for several hours in refrigerator, stirring occasionally.
Drain them, add remaining ingredients and mix thoroughly. Serve with bread, butter and plenty of toothpicks.
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