Italian Scallop and Shrimp Salad

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

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.

Step: 2

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

Per Serving: 305 calories; protein 38.8g; carbohydrates 8.2g; fat 12.8g; cholesterol 193.2mg; sodium 638.9mg.

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