Ingredients
- 36 mussells
- 36 asparagus
- 36 bay scallops
- 2 shallots (minced)
- 1 boston lettuce
- 1 egg yolk
- 1 egg (hard boiled)
- 1 garllic clove (minced)
- 240 ml lemon juice
- 240 ml olive oil
- 60 ml dijon mustard
- 45 ml vinegar (white)
- 45 ml wine (white)
- 7 gr onion (minced)
- 6 gr parsley (chopped)
- 4 gr oregano
- 2 gr salt
- 1 gr basil
- 1 gr pepper
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.
