Scallops and Mussels, Vinaigrette

Recipe Ingredients

36		Bay scallops
1 cup	237ml	Lemon juice - or more if need
36		Mussels - cleaned and
		De-bearded
36		Asparagus
1		Boston lettuce
1 teaspoon	5ml	Parsley-chopped
		Dijon Mustard Vinaigrette
1		Egg yolk
4 tablespoons	60ml	Dijon mustard
1		Egg-hard boiled - chopped
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Salt
		Sugar-pinch of
1 tablespoon	15ml	Onion-minced
1		Garlic clove-minced
2 teaspoons	10ml	Shallots-minced
2 teaspoons	10ml	Oregano
1 teaspoon	5ml	Basil
2 teaspoons	10ml	Parsley-chopped
1 cup	237ml	Olive oil
3 tablespoons	45ml	White wine
3 tablespoons	45ml	White vinegar

Recipe Instructions

Remove small white muscle from scallops and marinate 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 minutes. 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 asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve.

VINAIGRETTE: Combine egg yolk and mustard. 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 substituted. This dish may also be served as a main course in greater quantities.

Source:
Pat Gold

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