| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | American | American, Appetizers, Seafood | 6 | Servings |
INGREDIENTS
| 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 | T | Dijon mustard |
| 1 | Egg-hard boiled, chopped | |
| 1/2 | t | Pepper |
| 1/2 | t | Salt |
| Sugar-pinch of | ||
| 1 | T | Onion-minced |
| 1 | Garllic clove-minced | |
| 2 | t | Shallots-minced |
| 2 | t | Oregano |
| 1 | t | Basil |
| 2 | t | Parsley-chopped |
| 1 | c | Olive oil |
| 3 | T | White wine |
| 3 | T | White vinegar |
INSTRUCTIONS
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 & mustard. 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 substituted. This dish may also be served as a main course in greater quantities. Posted to MM-Recipes Digest by Pat Connors <nymets@pcweb.net> on Feb 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 448
Calories From Fat: 346
Total Fat: 39.3g
Cholesterol: 65.4mg
Sodium: 1891.8mg
Potassium: 1072.7mg
Carbohydrates: 16.9g
Fiber: 6.4g
Sugar: <1g
Protein: 12.5g