Italian Scallop and Shrimp Salad

Italian Scallop and Shrimp Salad

11
Lillian 107

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

Ingredients 8 h 55 m {{adjustedServings}} servings 305 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Chef John's Bay Scallop Chowder

See how to make creamy chowder with scallops, potatoes, and bacon.

Japanese-Style Deep Fried Shrimp

See how to make crispy-crunchy panko-coated fried shrimp.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Mrs.Williams
7/7/2008

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 of butter and olive oil. Then just did the rest of the recipe as stated. Very yummy!

somethingdifferentagain?!
5/11/2008

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 preferred SEARING the scallops in a tsp. of the set-aside garlic/oil (I used a light EVOO), used the shrimp to deglaze pan (the little bit of juice in the shrimp worked nicely for deglazing)and then mixed all. I enjoyed it warm, as well as chilled ...maybe even a little more. Will be making this for company soon! Thank you Lillian for sharing this great recipe!

QUEENSHARON00
7/27/2008

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 1/2 cup Olive Oil instead of Corn Oil and added Black Pepper, Oregano and 1/4 cup sliced Black Olives. I served this for my Appetizer/Cocktail Party and my company being garlic lovers absolutely was astounded by the flavor combination and loved it. This is definitely a keeper and it is a nice refreshing change for a summer salad :-)