Italian Shrimp and Scallop Salad

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Italian Shrimp and Scallop Salad

This is a recipe of mine that was published by It is a garlic and seafood lovers dream!

12 Main Ingredient: Fish*Garlic*Vegetables Cuisine: Italian



5 cloves garlic, minced

3 tablespoons chopped fresh parsley

3 tablespoons chopped celery leaves

1 teaspoon kosher salt

1/2 cup corn oil

2 cups frozen petite peas

2 pounds bay scallops

2 pounds peeled and deveined small shrimp

Nutrition Facts

per serving of 12




Step 1In 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.

Step 2Once 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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