Scallops& Mussels, Vinaigrette

* Exported from MasterCook *

Scallops & Mussels, Vinaigrette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 each Bay scallops
1 cup Lemon juice -- or more if need
36 each Mussells -- cleaned and de-bea
36 each Asparagus
1 each Boston lettuce
1 teaspoon Parsley-chopped
Dijon mustard vinaigrette:
1 each Egg yolk
4 tablespoons Dijon mustard
1 each Egg-hard boiled -- chopped
1/2 teaspoon Pepper
1/2 teaspoon Salt
Sugar-pinch of
1 tablespoon Onion-minced
1 each 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

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..

- - - - - - - - - - - - - - - - - -