Italian Scallop and Shrimp Salad Recipe

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.