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“Diane Rossen Worthington”
READY IN:
1hr 27mins
YIELD:
12 appetizer servings
UNITS:
US

Ingredients Nutrition

Directions

  1. The marinade: add marinade ingredients to a nonaluminum bowl; whisk just until combined; taste and adjust seasonings.
  2. In a large saucepan, combine the water, wine, and bay leaf over med-high heat; bring to a boil.
  3. Add in shrimp; cover, and cook, stirring occasionally, for 3-4 minutes, or until the shrimp are pink on the outside and just cooked in the center.
  4. Using a slotted spoon, remove to a deep bowl or large rectangular plastic container.
  5. Return the cooking liquid to a boil, add the scallops, and cook for 2-3 minutes, or until the center of each scallop is opaque.
  6. Remove with the slotted spoon and add to the shrimp.
  7. Add the red and yellow bell pepper, onions, olives, lemon, and parsley to the seafood; pour in the marinade and stir well to combine the ingredients and coat the seafood.
  8. Refrigerate for at least 24 hours.

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