Ingredients

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

Instructions

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