You are here: Home » Recipes » Italian Shrimp and Scallop Salad Italian Shrimp and Scallop Salad Recipe by Lillian Russo Yield 8 servings PrintEmail Ingredients 5 large cloves of garlic-minced3 tablespoons fresh chopped parsley3 tablespoons fresh chopped celery leaves1 teaspoon kosher salt1/2 cup corn oil2 cups frozen petit peas2 pounds bay scallops2 pounds small shrimp-peeled and deveined Instructions 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.