Seafood Plate, Pinkish Salad Dressing
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: 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.
Servings: 4 to 6
IngredientsPreparation
  • 1 pound [454 g] scallops
  • 1 1/2 pounds [680 g] giant pink shrimps, boiled in shells
  • Leaves of 1 Roman lettuce head
  • 4 to 6 ounces [113 to 170 g] boiled lobster, shredded
  • 1 hard-boiled egg, shelled and quartered
  • 2 large tomatoes, quartered
  • Black olives
  • Lemon slices, to decorate
Pinkish Salad Dressing
  • 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
Cheaper Dish
  • 4 to 6 ounces [113 to 170 g] lobster flavored pollock sticks
  • 1 pound [454 g] white firm flesh fish [cod fillets...]
  • 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.
Pinkish Salad Dressing
  • 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.
Cheaper Dish
  • 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....