Salad with Scallops and Shrimp from Italy
Italian Scallop and Shrimp Salad
Published on April 2, 2019
8 hrs 30 mins
8 hrs 55 minsJump to Nutrition Facts
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
- 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.
Nutrition Facts (per serving)
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