| 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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