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15 minutes
10 minutes
535 minutes
- 5 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped celery leaves
- 1 teaspoon kosher salt
- 0.5 cup corn oil
- 2 cups frozen petite peas
- 2 pounds bay scallops
- 2 pounds peeled and deveined small shrimp
- Combine garlic, parsley, celery leaves, salt, and corn oil in a small bowl; set aside. Boil peas in lightly salted water until tender. Add scallops and cook for 3 minutes. Next, add shrimp and cook for 1 1/2 minutes. Drain and cool in the refrigerator for 30 minutes.
- After the seafood has cooled, mix it gently with the garlic dressing until well coated. Chill in the refrigerator overnight before serving.
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