Italian Scallop and Shrimp Salad Popular Recipes

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Italian Scallop and Shrimp Salad

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

Ingredients :

5 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped celery leaves
1 teaspoon kosher salt
1/2 cup corn oil
2 cups frozen petite peas
2 pounds bay scallops
2 pounds peeled and deveined small shrimp

Instructions :

Prep : 15M	Cook : 10M	Ready in : 8H55M

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.
Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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