Scallops & Mussels~vinaigrette/1i02appetizers, seafood, american 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 1 single dijon mustard vinaigrette: 1 each egg yolk 4 tablespoon dijon mustard 1 each egg-hard boiled, chopped 1/2 teaspoon pepper 1/2 teaspoon salt 1 single sugar-pinch of 1 tablespoon onion-minced 1 each garllic clove-minced 2 teaspoon shallots-minced 2 teaspoon oregano 1 teaspoon basil 2 teaspoon parsley-chopped 1 cup olive oil 3 tablespoon white wine 3 tablespoon 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. |
