Scallops & mussels, vinaigrette
Scallops Mussels Seafood American Appetizers
Last updated 6/12/2012 12:51:31 AM. Recipe ID 13121. Report a problem with this recipe.
Title: Scallops & mussels, vinaigrette
Categories: Seafood, American, Appetizers
Yield: 6 Servings
36 Bay scallops
1 c Lemon juice, or more if need
36 Mussells, cleaned and de-bea
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
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 & 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.
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