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Scallops & Mussels,Vinaigrette/1i02

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 36 ea Bay scallops

    2. 1 c Lemon juice, or more if need

    3. 36 ea Mussells, cleaned and de-bea 36 ea Asparagus

    4. 1 ea Boston lettuce

    5. 1 ts Parsley-chopped

    6. 1 x Dijon mustard vinaigrette:

    7. 1 ea Egg yolk

    8. 4 tb Dijon mustard

    9. 1 ea Egg-hard boiled, chopped

    10. 1/2 ts Pepper

    11. 1/2 ts Salt

    12. 1 x Sugar-pinch of

    13. 1 tb Onion-minced

    14. 1 ea Garllic clove-minced

    15. 2 ts Shallots-minced

    16. 2 ts Oregano

    17. 1 ts Basil

    18. 2 ts Parsley-chopped

    19. 1 c Olive oil

    20. 3 tb White wine

    21. 3 tb White vinegar

    Instructions Jump to Ingredients ↑

    1. 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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