Italian Scallop and Shrimp Salad

SUBMITTED BY: Lillian PHOTO BY: Cookies

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

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	8 Hrs 55 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (3)

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 overnight before serving.

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REVIEWS

Reviewed on May 14, 2008 by Cookies

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.

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Reviewed on May 11, 2008 by DYANN

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!

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