Scallops & Mussels~vinaigrette/1i02 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
36 each: Bay scallops,
1 cup: Lemon juice, or more if need
36 each: Mussells, cleaned and de-bea
36 each: Asparagus,
1 each: Boston lettuce,
1 tsp: Parsley-chopped,
Dijon mustard vinaigrette:,
1 each: Egg yolk,
4 tbsp: Dijon mustard,
1 each: Egg-hard boiled, chopped
1/2 tsp: Pepper,
1/2 tsp: Salt,
Sugar-pinch of,
1 tbsp: Onion-minced,
1 each: Garllic clove-minced,
2 tsp: Shallots-minced,
2 tsp: Oregano,
1 tsp: Basil,
2 tsp: Parsley-chopped,
1 cup: Olive oil,
3 tbsp: White wine,
3 tbsp: White vinegar,
Directions:
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 isnt 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.
Source from luhu.jp
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 isnt 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.
Source from luhu.jp