Italian Scallop and Shrimp Salad

Italian Scallop and Shrimp Salad

11
Lillian 113

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

Ingredients

8 h 55 m servings 305 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

11
  1. 12 Ratings

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I made this tonight for dinner for myself and it is very flavorful! The only changes I made were that I had jumbo scallops that I halved and I sauteed the scallops, shrimp and peas in a tiny bit...

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 prefe...

This was excellent with a few alterations. I saute' the Bay scallops instead in 1 Tbsp. Butter and 1 Tbsp. Extra Virgin Olive Oil combined. The Jumbo Shrimp I used were pre-cooked and I used 1/...