Scallops & Mussels, Vinaigrette

36 bay scallops
1 cup lemon juice, or more if need
36 mussells, cleaned and de-bea
36 asparagus
1 boston lettuce
1 teaspoon pa rsley-chopped
1 dijon mustard vinaigrette:
1 egg yolk
4 tablespoon dijon mustard
1 egg-hard boiled, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1 sugar-pinch of
1 tablespoon onion-minced
1 garllic clove-minced
2 teaspoon shallots-minced
2 teaspoon oregano
1 teaspoon ba sil
2 teaspoon pa rsley-chopped
1 cup olive oil
3 tablespoon white wine
3 tablespoon 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
aspa ragus 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 aspa ragus 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