Provençal Salmon & Scallop Bouillabaisse

🥘 Ingredients

• baguette
  1 unit
• black pepper
  1 pinch
• carrot
  1 unit
• cooking oil
  1 tbsp
• garlic powder
  1 tsp
• herbes de provence
  1 tsp
• onion
  1 unit
• romesco sauce
  2 tbsp
• salmon
  8 oz
• salt
  1 pinch
• scallops
  8 oz

🍳 Cookware

• baking sheet
• medium pot

1. 

   1

   Preheat oven to 425°F ⏱️ 5 minutes . Wash and dry all produce.
2. 

   2

   Slice baguette crosswise on a diagonal into 8 slices. Spread out on a baking sheet and drizzle with cooking oil . Toast on top rack until golden brown ⏱️ 8 minutes .

   baguette: 1 unit, cooking oil: 1 tbsp
3. 

   3

   While baguette toasts, heat a large drizzle of cooking oil in a medium pot over medium-high heat. Add onion , carrot , garlic powder , herbes de provence , salt , and black pepper . Cook, stirring occasionally, until softened ⏱️ 4 minutes .

   onion: 1 unit, carrot: 1 unit, garlic powder: 1 tsp, herbes de provence: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   Meanwhile, pat salmon dry with paper towels; season with salt and black pepper.

   salmon: 8 oz
5. 

   5

   While salmon roasts, pat scallops dry with paper towels. Remove side muscle from scallops and season all over with salt and black pepper.

   scallops: 8 oz
6. 

   6

   Spread romesco sauce over baguette slices. If desired, drizzle any remaining sauce over the fish while plating.

   romesco sauce: 2 tbsp