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Italian Scallop and Shrimp Salad

Italian Scallop and Shrimp Salad

Name: Italian Scallop and Shrimp Salad
Prep time: 15 min
Cook time: 10 min
Total time: 8 h 55 min
Yield: 10 servings
Ingredients: 5 cloves garlic, minced; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped celery leaves; 1 teaspoon kosher salt; ½ cup corn oil; 2 cups frozen petite peas; 2 pounds bay scallops; 2 pounds peeled and deveined small shrimp

Rating: 3.8 stars

15 Ratings
13 Reviews
4 Photos

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

By Lillian

Gallery

Recipe Summary

prep:

15 mins

cook:

10 mins

additional:

8 hrs 30 mins

total:

8 hrs 55 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

5 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped celery leaves
1 teaspoon kosher salt
½ cup corn oil
2 cups frozen petite peas
2 pounds bay scallops
2 pounds peeled and deveined small shrimp

Directions

Step 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.

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Step 2

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

Partner Tip

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

Nutrition Facts

Per Serving:

304.5 calories; 38.8 g protein; 8.2 g carbohydrates; 193.2 mg cholesterol; 638.9 mg sodium. Full Nutrition

Reviews (13)

Most helpful positive review

Mrs.Williams

07/08/2008

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! Read More

Helpful

(13)

Most helpful critical review

Cora

06/29/2008

I made this recipe according to the directions not making any changes and I thought it was absolutely tasteless. I have made many recipes from this site and I have never had a recipe turn out so bad. I served this at a family get together and everyone was in agreement. I will not be trying this recipe again. Read More

Helpful

(6)

15 Ratings

5 star values: 6
4 star values: 4
3 star values: 3
2 star values: 0
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Mrs.Williams

07/07/2008

Helpful

(13)

QUEENSHARON00

07/27/2008

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:-) Read More

Helpful

(12)

somethingdifferentagain?!

05/11/2008

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! Read More

Helpful

(12)

Lillian

05/11/2008

I know this recipes said to refridgerate overnight but it tastes just as great after about 3 hours.Just mix well before serving. Read More

Helpful

(11)

05/14/2008

Wow this is very nice! I followed the recipe as written and I recommend this dish to all. I served it as a side dish instead of an appetizer and it complimented my BBQ meal very well. The celery leaves are a nice touch and adds a unique fresh flavour with the combination of parsley & garlic. THX. Read More

Helpful

(9)

Cora

06/29/2008

Helpful

(6)

Damon Williams

11/30/2008

I used mint instead of celery. It turned out pretty good! Read More

Helpful

(5)

woody

06/15/2008

this is a great salad...AWESOME. i just added a 1/2 cup mix yellow and white cheese. Read More

Helpful

(4)

Darcy Lee Madden

04/21/2011

I'm not so sure that I'll make this again. I like the recipe idea I just don't think I cared much for the flavors blended together. I probably added a bit too much garlic and the oil was just too overwhelming for me. Perhaps if I tweaked it a bit for my own tastes I might be more gung-ho about it... Read More

Helpful

(4)

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Nutritional Information

Italian Scallop and Shrimp Salad

Servings Per Recipe: 10
Calories: 304.5

% Daily Value *

protein: 78 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 20 %

saturated fat: 8 %

cholesterol: 64 %

vitamin a iu: 64 %

niacin equivalents: 19 %

vitamin b6: 9 %

vitamin c: 12 %

folate: 4 %

calcium: 8 %

iron: 26 %

magnesium: 11 %

potassium: 16 %

sodium: 26 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Italian Scallop and Shrimp Salad

1 of 13

All Reviews

Mrs.Williams

07/07/2008

Helpful

(13)

QUEENSHARON00

07/27/2008

Helpful

(12)

somethingdifferentagain?!

05/11/2008

Helpful

(12)

Lillian

05/11/2008

I know this recipes said to refridgerate overnight but it tastes just as great after about 3 hours.Just mix well before serving.

Helpful

(11)

05/14/2008

Helpful

(9)

Cora

06/29/2008

Helpful

(6)

Damon Williams

11/30/2008

I used mint instead of celery. It turned out pretty good!

Helpful

(5)

woody

06/15/2008

this is a great salad...AWESOME. i just added a 1/2 cup mix yellow and white cheese.

Helpful

(4)

Darcy Lee Madden

04/21/2011

Helpful

(4)

1 of 4 Italian Scallop and Shrimp Salad

Mrs.Williams

2 of 4 Italian Scallop and Shrimp Salad

3 of 4 Italian Scallop and Shrimp Salad

Lillian

4 of 4 Italian Scallop and Shrimp Salad

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Italian Scallop and Shrimp Salad

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Italian Scallop and Shrimp Salad

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Italian Scallop and Shrimp Salad

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (13)

Most helpful positive review

Most helpful critical review

All Reviews for Italian Scallop and Shrimp Salad