italian shrimp and scallop salad
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!
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 5 - cloves of garlic - minced
- 3 tablespoons fresh parsley - chopped
- 3 tablespoons fresh celery leaves - chopped
- 1 teaspoon kosher salt
- 1/2 cup corn oil
- 2 cups frozen 'petite' peas
- 2 pounds bay scallops
- 2 pounds small shrimp - peeled and deveined
How To Make italian shrimp and scallop salad
-
Step 1In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.
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Step 2Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil.
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Step 3Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more.
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Step 4Drain well, then cool in the refrigerator for 30 minutes.
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Step 5Once the seafood has cooled, toss it with the garlic dressing until coated.
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Step 6Refrigerate for at least 3 hours or overnight before serving. Toss again before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Category:
Seafood Appetizers
Tag:
#Quick & Easy
Keyword:
#Garlic
Keyword:
#peas
Keyword:
#shrimp
Keyword:
#scallops
Keyword:
#scallop
Keyword:
#salad
Keyword:
#Italian Shrimp
Collection:
All-Star Salads
Ingredient:
Fish
Culture:
American
Method:
Stove Top
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