Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Bay scallops
1 c Lemon juice, or more if need
36 Mussells, cleaned and de-bea
36 Asparagus
1 Boston lettuce
1 t 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 t 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.
