Real Recipes From Real Home Cooks ®

italian shrimp and scallop salad

★★★★★ 16
a recipe by
Lillian Russo
Long Island, NY

This is a light, fresh tasting salad. It's a garlic and seafood lovers dream! I created this for a summer family get together and it was a big hit.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 16
serves 8
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For italian shrimp and scallop salad

  • 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

How To Make italian shrimp and scallop salad

  • 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.