Scallops and Mussels, Vinaigrette

Categories: Seafood | American | Appetizers

Serves: 6 Servings

Ingredients:

36 Bay scallops
1 c Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 ts Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tb Dijon mustard
1 Egg-hard boiled, chopped
1/2 ts Pepper
1/2 ts Salt
Sugar-pinch of
1 tb Onion-minced
1 Garllic clove-minced
2 ts Shallots-minced
2 ts Oregano
1 ts Basil
2 ts Parsley-chopped
1 c Olive oil
3 tb White wine
3 tb White vinegar

Instructions:
Fat grams per serving: Approx. Cook Time: 01:30 Remove
small white muscle from scallops & mar-inate in lemon juice for one hour.
Steam mussels, discarding any that do not open. Set aside. Cook asparagus
in boiling, salted water for 6-8 min. or until al dente. Drain & cool.
Drain off lemon juice from scallops. Mix scallops & mussels together w/
Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on
top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley
and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except
oil,wine & vinegar. Add oil slowly in stream then add white wine & white
vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or
halved avocado may be substi- tuted. This dish may also be served as a main
course in greater quantities.
Posted to MM-Recipes Digest by Pat Connors on Feb 08,
1998

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