Italian Scallop And Shrimp Salad
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 cloves
Garlic (minced)3 tbsps
Parsley (chopped fresh)3 tbsps
Celery Leaves (chopped)1 tsp
Kosher Salt1 cup
Corn Oil2 cups
Petite Peas (frozen)910 g
Bay ScallopsDirections:
1
In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside
2
Bring a large pot of lightly salted water to a boil over high heat
3
Pour in the peas, and return to a boil
4
Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more
5
Drain well, then cool in the refrigerator for 30 minutes
6
Once the seafood has cooled, toss it with the garlic dressing until coated
7
Refrigerate overnight before serving