Italian Shrimp and Scallop Salad

Name: Italian Shrimp and Scallop Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
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

By Lillian Russo
@Lilliancooks

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

Rating:

★★★★★ 16 votes5

Comments:

73 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

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
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How to Make Italian Shrimp and Scallop Salad

Step-by-Step

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.