Italian Scallop and Shrimp Salad recipe

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Ingredients

5 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped celery leaves
1 teaspoon kosher salt
½ cup corn oil
2 cups frozen petite peas
2 pounds bay scallops
2 pounds peeled and deveined small shrimp

Nutrition Info

304.5 calories
carbohydrate: 8.2 g
cholesterol: 193.2 mg
fat: 12.8 g
fiber: 1.1 g
protein: 38.8 g
saturatedFat: 1.7 g
servingSize: -
sodium: 638.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

Recipe Yield

10 servings

Recipe Note

This light and flavorful appetizer is great for seafood and garlic lovers!

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