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