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.
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.