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.





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