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Italian Scallop and Shrimp Salad

Italian Scallop and Shrimp Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 55 m
Lillian

Lillian

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

Directions

  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

Mrs.Williams
13

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?!
12

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
10

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 :-)

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