Scallops and mussels, vinaigrette

6 servings

Ingredients

Quantity Ingredient
36 Bay scallops
1 cup Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 teaspoon Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tablespoons Dijon mustard
1 Egg-hard boiled, chopped
½ teaspoon Pepper
½ teaspoon Salt
Sugar-pinch of
1 tablespoon Onion-minced
1 Garllic clove-minced
2 teaspoons Shallots-minced
2 teaspoons Oregano
1 teaspoon Basil
2 teaspoons Parsley-chopped
1 cup Olive oil
3 tablespoons White wine
3 tablespoons White vinegar

Directions

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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