Scallops & Mussels, Vinaigrette

Ingredients

36 bay scallops
240 ml lemon juice
36 mussells
36 asparagus
1 boston lettuce
6 gr parsley
1 egg yolk
60 ml dijon mustard
1 egg
1 gr pepper
2 gr salt
7 gr onion
1 garllic clove
2 shallots
4 gr oregano
1 gr basil
240 ml olive oil
45 ml wine
45 ml vinegar

Instructions

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 asparagus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mustard. 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 substituted. This dish may also be served as a main course in greater quantities.