Italian Scallop and Shrimp Salad

Italian Scallop and Shrimp Salad

10 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 55 m
Recipe by  Lillian

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

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Adjust Servings

Original recipe yields 10 servings



  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 (10)

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



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!



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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Amount Per Serving (10 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 8.2 g
  • 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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Shrimp and Pasta Shell Salad


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Asian Shrimp Salad