Italian Scallop and Shrimp Salad Best Family Recipes

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Italian Scallop and Shrimp Salad

"This mild and flavorful appetizer is extremely good for seafood and garlic fans!"

Ingredients :

five cloves garlic, minced
three tablespoons chopped clean parsley
three tablespoons chopped celery leaves
1 teaspoon kosher salt
half of cup corn oil
2 cups frozen petite peas
2 kilos 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 warmth. Pour in the peas, and go back to a boil. Stir within the scallops, and boil for 3 mins, then add the shrimp and keep cooking for 1 half of minutes greater. Drain nicely, then cool within the fridge for half-hour.
Once the seafood has cooled, toss it with the garlic dressing until covered. Refrigerate in a single day before serving.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it lightly, and make clean-up easier.

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