Italian Scallop and Shrimp Salad Best Dishes

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Italian Scallop and Shrimp Salad

"This mild and flavorful appetizer is remarkable for seafood and garlic enthusiasts!"

Ingredients :

five cloves garlic, minced
3 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 kilos 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 huge pot of gently salted water to a boil over high warmth. Pour within the peas, and return to a boil. Stir inside the scallops, and boil for three minutes, then upload the shrimp and hold cooking for 1 half minutes extra. Drain nicely, then cool in the refrigerator for 30 minutes.
Once the seafood has cooled, toss it with the garlic dressing till covered. Refrigerate overnight earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it lightly, and make smooth-up simpler.

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