Bouillabaisse Salad Recipe
Ingredients
| Sea scallops | 1 pound, frozen | |
| Onion slice | 1 | |
| Lemon slice | 1 | |
| Salt | 1 Teaspoon | |
| Haddock fillets package | 1 , frozen | |
| PIQUANT TOMATO DRESSING | ||
| Frozen artichoke hearts package | 2 | |
| Italian green package | 2 , frozen | |
| Salad greens | 8 Cup (16 tbs), broken | |
| Tuna | 1 Can (10oz), cut in to chunks | |
| Ripe tomatoes | 4 Small, cut into wedges | |
| 1 lemon, cut into 8 wedges | ||
Directions
1 Wash fresh scallops in cold water; drain. (No need to thaw frozen ones.)
2 Fill a large skillet to a 1-inch depth of water; add onion, lemon and salt; bring to boiling. Add scallops; cover; remove from heat. Let stand
5 minutes for fresh scallops and 10 minutes for frozen ones; lift out with a slotted spoon and place in a large shallow dish.
3 Bring same pan of water to boiling again; add frozen haddock; cover. Simmer 5 minutes; remove from heat; let stand 5 minutes. Lift out with a wide spatula and place in dish beside scallops. Drizzle each with 1/4 cup piquant tomato dressing; cover dish with plastic wrap; chill.
4 Cook artichoke hearts and green beans in separate saucepans, following label directions; drain. Place in mounds in a large shallow dish. Drizzle each with 1/4cup piquant tomato dressing; cover; chill.
2 Fill a large skillet to a 1-inch depth of water; add onion, lemon and salt; bring to boiling. Add scallops; cover; remove from heat. Let stand
5 minutes for fresh scallops and 10 minutes for frozen ones; lift out with a slotted spoon and place in a large shallow dish.
3 Bring same pan of water to boiling again; add frozen haddock; cover. Simmer 5 minutes; remove from heat; let stand 5 minutes. Lift out with a wide spatula and place in dish beside scallops. Drizzle each with 1/4 cup piquant tomato dressing; cover dish with plastic wrap; chill.
4 Cook artichoke hearts and green beans in separate saucepans, following label directions; drain. Place in mounds in a large shallow dish. Drizzle each with 1/4cup piquant tomato dressing; cover; chill.
Chef
