|Sea scallops||1 Pound (Fresh / Frozen)|
|Frozen haddock fillets||1 Pound (1 Package)|
|Piquant tomato dressing|
|Frozen artichoke hearts||18 Ounce (2 Packages, 9 Ounce Each)|
|Frozen italian green beans||18 Ounce (2 Packages, 9 Ounces Each)|
|Salad greens||8 Cup (128 tbs), broken|
|Canned tuna in water||8 Ounce, drained and cut into chunks (1 Can)|
|Ripe tomatoes||4 Small, peeled and cut into wedges|
|Lemon||1 , cut into 8 wedges|
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.