All-Fish-Seafood-Recipes.com

Serves/Makes: 6 - 8

Ingredients:

• 1 pound (454 g) scallops
• 4 to 6 ounces (113 to 170 g) boiled lobster, shredded
• 1 1/2 pounds (680 g) giant pink shrimps, boiled in shells
• Leaves of 1 Roman lettuce head
• 1 hard-boiled egg, shelled and quartered
• 2 large tomatoes, quartered
• Black olives
• Lemon slices, to decorate

How to cook:

• Microwave scallops, topped with damp paper toweling, for 4 to 5 minutes on 'MAXIMUM', until of a creamy color.
• Leave to rest for 5 minutes drain.
• Remove and reserve corals for salad dressing slice and then set scallops aside, to cool completely.
• Shell shrimps, leaving tails on if desired.
• Arrange lettuce leaves into a large shallow salad dish decoratively top with scallops, shrimps and lobster, arranged side-by-side in the center.
• Decorate all around with egg and tomato quarters, then with black olives.
• Decorate with twisted lemon slices.

Cheaper Dish Ingredients:

• 4 to 6 ounces (113 to 170 g) lobster flavored pollock sticks
• 1 pound (454 g) white firm flesh fish (cod fillets...)

Cheaper Dish Preparation:

• For a cheaper dish, use lobster flavored pollock sticks instead of lobster and white firm flesh fish instead of scallops.
• If frozen, microwave lobster flavored pollock sticks for 2 1/2 to 3 minutes on 'MINIMUM', turning pollock sticks at half-time.
• Leave to rest for 5 minutes break into bite-size pieces.
• Microwave white firm flesh fish, covered, for 2 to 2 1/2 minutes on 'MAXIMUM'.
• Leave to rest for 5 minutes break-up flesh with a fork.
• Top lettuce leaves with sticks, into a fancy presentation.

Pinkish Salad Dressing Ingredients:

• 5/8 cup (156 mL) mayonnaise
• 2 tablespoons (30 mL) ketchup or tomato sauce
• 1 tablespoon (15 mL) heavy cream (35%)
• Few drops lemon juice
• Reserved corals

Pinkish Salad Dressing Preparation:

• Mix together mayonnaise, ketchup or tomato sauce, cream and lemon juice.
• Finely chop reserved corals mix into salad dressing.
• Serve salad dressing on the side.

Notes:

Oven: 700 watts
Waiting time: 5 minutes
Scallops are seasonal molluscs whenever fresh scallops are not available, use frozen scallops.
To thaw 4 ounces (113 g) scallops, arrange scallops, side-by-side, into a shallow dish cover and microwave for 3 to 4 minutes on 'MINIMUM', turning scallops at half-time. Drain scallops leave to rest for 5 minutes before using.
To thaw 1 pound (454 g) scallops, arrange scallops, side-by-side, into a shallow dish cover and microwave for 8 to 10 minutes on 'MINIMUM', turning scallops at half-time.
Drain scallops leave to rest for 5 minutes before using.

This recipe for Seafood with Pinkish Salad Dressing serves/makes: 6 - 8

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Main Ingredient: Seafood Mix
Preparation Method: Microwave