Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 305
- Carbohydrate: 8g
- Fat: 13g
- Fiber: 1g
- Protein: 39g
- Sugar: 0g
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