Italian Shrimp and Scallop Salad
|Categories:||Other Salads, Quick & Easy, Seafood Appetizers|
|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|
Pinched by msykiki, and 2,523 more.
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DirectionsIn 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.