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Italian Scallop and Shrimp Salad
- 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
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|Serving Size 1/10 of a recipe|
|Amount Per Serving|
|Total Fat 12.8g|
|Saturated Fat 1.7g|
|Total Carbohydrate 8.2g|
|Dietary Fiber 1.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|