Lillian Russo Recipe

Italian Shrimp and Scallop Salad

By Lillian Russo Lilliancooks


Recipe Rating:
 16 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Lillian's Story

This is a lite, fresh tasting salad! Its a garlic and seafood lovers dream! I created this for a summer family get together and it was a big hit!

Blue Ribbon Recipe

Notes from the Test Kitchen:
What does it mean when a 9 year old boy loves your recipe? Well, it means that it must be really, really good! My (almost) 9 year old grandson, Connor, couldn't get enough of this salad and, frankly, neither can I. It's equal parts savory and delicate, and would be right at home on any menu... from down-home to fancy!

Ingredients

5
cloves of garlic - minced
3 Tbsp
fresh parsley - chopped
3 Tbsp
fresh celery leaves - chopped
1 tsp
kosher salt
1/2 c
corn oil
2 c
frozen 'petite' peas
2 lb
bay scallops
2 lb
small shrimp - peeled and deveined

Directions Step-By-Step

1
In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.
2
Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil.
3
Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more.
4
Drain well, then cool in the refrigerator for 30 minutes.
5
Once the seafood has cooled, toss it with the garlic dressing until coated.
6
Refrigerate for at least 3 hours or overnight before serving. Toss again before serving.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Collection: All-Star Salads
Other Tag: Quick & Easy