Italian Scallop and Shrimp Salad Recipe -
Italian Scallop and Shrimp Salad Recipe
  • READY IN ABOUT 9 hrs

Italian Scallop and Shrimp Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    8 hrs 55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2008

I made this tonight for dinner for myself and it is very flavorful! The only changes I made were that I had jumbo scallops that I halved and I sauteed the scallops, shrimp and peas in a tiny bit of butter and olive oil. Then just did the rest of the recipe as stated. Very yummy!

Most Helpful Critical Review
Jun 29, 2008

I made this recipe according to the directions, not making any changes and I thought it was absolutely tasteless. I have made many recipes from this site and I have never had a recipe turn out so bad. I served this at a family get together and everyone was in agreement. I will not be trying this recipe again.


12 Ratings

May 11, 2008

LOVED THIS! If I could of given more stars I would have. Surprisingly delicious with only (8) ingredients! Love the fresh flavor of the celery leaves with the richness of the garlic-oil. I preferred SEARING the scallops in a tsp. of the set-aside garlic/oil (I used a light EVOO), used the shrimp to deglaze pan (the little bit of juice in the shrimp worked nicely for deglazing)and then mixed all. I enjoyed it warm, as well as chilled ...maybe even a little more. Will be making this for company soon! Thank you Lillian for sharing this great recipe!

Jul 27, 2008

This was excellent with a few alterations. I saute' the Bay scallops instead in 1 Tbsp. Butter and 1 Tbsp. Extra Virgin Olive Oil combined. The Jumbo Shrimp I used were pre-cooked and I used 1/2 cup Olive Oil instead of Corn Oil and added Black Pepper, Oregano and 1/4 cup sliced Black Olives. I served this for my Appetizer/Cocktail Party and my company being garlic lovers absolutely was astounded by the flavor combination and loved it. This is definitely a keeper and it is a nice refreshing change for a summer salad :-)

May 11, 2008

I know this recipes said to refridgerate overnight,but it tastes just as great after about 3 hours.Just mix well before serving.

May 14, 2008

Wow, this is very nice! I followed the recipe as written and I recommend this dish to all. I served it as a side dish instead of an appetizer and it complimented my BBQ meal very well. The celery leaves are a nice touch and adds a unique fresh flavour with the combination of parsley & garlic. THX.

Apr 21, 2011

I'm not so sure that I'll make this again. I like the recipe idea, I just don't think I cared much for the flavors blended together. I probably added a bit too much garlic and the oil was just too overwhelming for me. Perhaps if I tweaked it a bit for my own tastes I might be more gung-ho about it...

Nov 30, 2008

I used mint instead of celery. It turned out pretty good!


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 193 mg
  • 64%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 639 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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