*  Exported from  MasterCook  *
 
                      SCALLOPS & MUSSELS, VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   36                    Bay scallops
    1       c            Lemon juice, or more if need
   36                    Mussells, cleaned and de-bea
   36                    Asparagus
    1                    Boston lettuce
    1       t            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       t            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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