Italian Shrimp and Scallop Salad
- Yield 8 servings
- 5 large cloves of garlic-minced
- 3 tablespoons fresh chopped parsley
- 3 tablespoons fresh chopped celery leaves
- 1 teaspoon kosher salt
- 1/2 cup corn oil
- 2 cups frozen petit peas
- 2 pounds bay scallops
- 2 pounds small shrimp-peeled and deveined
In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.
Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil.
Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more.
Drain well, then cool in the refrigerator for 30 minutes.
Once the seafood has cooled, toss it with the garlic dressing until coated.
Refrigerate for at least 3 hours or overnight before serving. Toss again before serving.