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Title: Scallops and Mussels, Vinaigrette
Categories: Seafood Appetizer
Yield: 6 Servings

36 Bay scallops
1cLemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1tsParsley-chopped
  Dijon mustard vinaigrette:
1 Egg yolk
4tbDijon mustard
1 Egg-hard boiled, chopped
1/2tsPepper
1/2tsSalt
  Sugar-pinch of
1tbOnion-minced
1 Garllic clove-minced
2tsShallots-minced
2tsOregano
1tsBasil
2tsParsley-chopped
1cOlive oil
3tbWhite wine
3tbWhite vinegar

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.

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