Recipe - Scallops And Mussels Vinaigrette

36 Bay scallops
1 cup Lemon juice, or more if need
36 Mussells, cleaned and debea
36 Asparagus
1 Boston lettuce
1 teaspoon Parsleychopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tablespoon Dijon mustard
1 Egghard boiled, chopped
One half teaspoon Pepper
One half teaspoon Salt
Sugarpinch of
1 tablespoon Onionminced
1 Garllic cloveminced
2 teaspoon Shallotsminced
2 teaspoon Oregano
1 teaspoon Basil
2 teaspoon Parsleychopped
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 & marinate in lemon juice for one hour.
Steam mussels, discarding any that do not open. Set aside. Cook asparagus
in boiling, salted water for 68 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 MMRecipes Digest by Pat Connors nymets@pcweb.net on Feb 08,
1998