Italian Scallop and Shrimp Salad

Ingredients

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

Equipment

• bowl
• pot

Directions

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.
2. 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.
3. Drain well, then cool in the refrigerator for 30 minutes.
4. Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.