Ingredients for 8 servings:
1. 5 garlic cloves, minced
2. 3 tablespoons fresh parsley, chopped
3. 3 tablespoons fresh celery leaves, chopped
4. 1 teaspoon kosher salt
5. 1/2 cup corn oil
6. 2 cups frozen ‘petite’ peas
7. 2 lbs bay scallops
8. 2 lbs small shrimp, peeled and deveined
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. 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 for at least 3 hours or overnight before serving. Toss again before serving.
Enjoy your meal!