Scallops & Mussels, Vinaigrette Recipe

Step 1

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 asparagus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve.

Step 2

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.

Things You'll Need

  • 36 Bay scallops
  • 1c Lemon juice, or more if need
  • 36 Mussells, cleaned and de-bea
  • 36 Asparagus
  • 1 Boston lettuce
  • 1ts Parsley-chopped
  • Dijon mustard vinaigrette:
  • 1 Egg yolk
  • 4tb Dijon mustard
  • 1 Egg-hard boiled, chopped
  • 1/2ts Pepper
  • 1/2ts Salt
  • Sugar-pinch of
  • 1tb Onion-minced
  • 1 Garllic clove-minced
  • 2ts Shallots-minced
  • 2ts Oregano
  • 1ts Basil
  • 2ts Parsley-chopped
  • 1c Olive oil
  • 3tb White wine
  • 3tb White vinegar

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