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Bouillabaisse Salad

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  Sea scallops 1 Pound (Fresh / Frozen)
  Onion slice 1
  Lemon slice 1
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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