Italian Scallop and Shrimp Salad

Published on April 2, 2019

Additional Time:

8 hrs 30 mins

Total Time:

8 hrs 55 mins

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• 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

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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Nutrition Facts (per serving)

305Calories13g Fat8g Carbs39g Protein

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Nutrition FactsServings Per Recipe10Calories305% Daily Value *Total Fat13g16%Saturated Fat2g9%Cholesterol193mg64%Sodium639mg28%Total Carbohydrate8g3%Dietary Fiber1g4%Total Sugars0gProtein39gVitamin C7mg35%Calcium75mg6%Iron5mg26%Potassium568mg12%

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