Scallops And Mussels, Vinaigrette Recipe

Scallops And Mussels, Vinaigrette Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
36: Bay scallops,
1 cup: Lemon juice, or more if need
36: Mussells, cleaned and de-bea
36: Asparagus,
1: Boston lettuce,
1 tsp: Parsley-chopped,
Dijon mustard vinaigrette:,
1: Egg yolk,
4 tbsp: Dijon mustard,
1: Egg-hard boiled, chopped
1/2 tsp: Pepper,
1/2 tsp: Salt,
Sugar-pinch of,
1 tbsp: Onion-minced,
1: 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