- 5 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped celery leaves
- 1 teaspoon kosher salt
- 1/2 cup corn oil
- 2 cups frozen petite peas
- 2 pounds bay scallops
- 2 pounds peeled and deveined small shrimp
- 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 overnight before serving.
04/29/2018
recipepes.com
talian Scallop and Shrimp Salad, recipe
PT15M
PT1H
5
455 calories