SCALLOPS And MUSSELS, VINAIGRETTE

Servings: 6
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

Fat grams per serving: Approx. Cook Time: 01:30 Remove
small white muscle from scallops and 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 and cool. Drain off lemon juice from scallops. Mix scallops and
mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of
lettuce and lay as- paragus on top. Arrange mussels and scallops across
the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk and mus- tard. Add all ingredients
except oil,wine and vinegar. Add oil slowly in stream then add white
wine and 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.

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