Italian Shrimp and Scallop Salad

  • Yield: 8 servings


5large cloves of garlic-minced
3tablespoons fresh chopped parsley
3tablespoons fresh chopped celery leaves
1teaspoon kosher salt
1/2cup corn oil
2cups frozen petit peas
2pounds bay scallops
2pounds 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.