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Scallops & Mussels~ Vinaigrette

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      Title: SCALLOPS & MUSSELS~ VINAIGRETTE
 Categories: Seafood, Appetizers
      Yield: 6 Servings
 
     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 & 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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