Italian Shrimp and Scallop Salad

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


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

The Cook

Lillian Russo Recipe
Well Seasoned
Long Island, NY
Member Since Jul 2010
Lillian's notes for this recipe:
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!
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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!


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.

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user Robin DuPree robdupree - Jul 14, 2010
Lillian, you are such a good cook.....
user Lillian Russo Lilliancooks - Jul 14, 2010
Thank you Robin! That means alot to me! =)
user Deb Kotansky Deb77 - Jul 28, 2010
I will have to make this... only with just shrimp. Hubby doesn't like peas, but, oh well! He will have to pick them out LOL... Congrats on the blue ribbon and thanks for sharing!
user Lillian Russo Lilliancooks - Jul 29, 2010
Thank you Deb! Let me know how it turns out!
user CAROL GORNTO labrescue - Jul 31, 2010
Does boiling the scallops for a total of 4 1/2 minutes make them a little tough? I live in Florida and we don't cook (saute') scallops for more than 1 minute --tops.

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