Italian Scallop and Shrimp Salad recipe
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Ingredients
- 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
Nutrition Info
- 304.5 caloriescarbohydrate: 8.2 gcholesterol: 193.2 mgfat: 12.8 gfiber: 1.1 gprotein: 38.8 gsaturatedFat: 1.7 gservingSize: -sodium: 638.9 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Italian Scallop and Shrimp Salad
Directions
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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.