Garlic-Infused Scallop and Shrimp Salad

Combine minced garlic, chopped parsley, and celery leaves in a small bowl, mixing well to create a uniform blend. Add salt and corn oil to the mixture, stirring until they are fully incorporated. Set this flavorful combination aside for later use.

Next, fill a large pot with water and add a generous amount of salt. Place the pot over high heat, causing the water to rapidly boil. Once the water has reached its boiling point, carefully pour in a batch of frozen peas. The water will return to a boil, and you can then add the peas to the pot.

Add the scallops to the boiling water, stirring gently to distribute them evenly. Continue cooking for 3 minutes, or until the scallops have reached your desired level of doneness. Next, add the shrimp to the pot and cook for an additional 1 1/2 minutes, or until they are also cooked through.

To stop the cooking process, carefully pour off the water from the pot, leaving a small amount behind. This will help prevent the seafood from becoming soggy.

Allow the cooled seafood to chill in the refrigerator for at least 30 minutes, which will help it firm up and become easier to handle.

Finally, remove the seafood from the refrigerator and toss it with the prepared garlic dressing until all of the ingredients are fully coated. Cover the pot or container holding the seafood and refrigerate it overnight, allowing the flavors to meld together before serving.