Name: Scallops and Mussels, Vinaigrette
Ingredients: 36 Bay scallops; 1 c Lemon juice, or more if need; 36 Mussells, cleaned and de-bea; 36 Asparagus; 1 Boston lettuce; 1 ts 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 ts Basil; 2 ts Parsley-chopped; 1 c Olive oil; 3 tb White wine; 3 tb White vinegar

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	American	Seafood, American, Appetizers	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	ts	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	ts	Basil
2	ts	Parsley-chopped
1	c	Olive oil
3	tb	White wine
3	tb	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 & 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.
Posted to MM-Recipes Digest  by Pat Connors <nymets@pcweb.net> on Feb 08,
1998

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