Italian Shrimp and Scallop Salad
photo by LILLIANCOOKS
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 5 garlic cloves, 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 lbs bay scallops
- 2 lbs small shrimp, peeled and deveined
directions
- 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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RECIPE SUBMITTED BY
LILLIANCOOKS
Selden, New York