| Scallops And Mussels, Vinaigrette
|
| Cook Time |
1 hr 30 mins
|
| Yield |
6 servings
|
| Ingredients |
| 36 |
each |
Bay scallops
|
| 1 |
cup |
Lemon juice, or more if need
|
| 36 |
cup |
Mussells, cleaned and de-bea
|
| 36 |
each |
Asparagus
|
| 1 |
each |
Boston lettuce
|
| 1 |
teaspoon |
Parsley - chopped
|
| 1 |
each |
Egg yolk
|
| 4 |
tablespoon |
Dijon mustard
|
| 1 |
each |
Egg - hard boiled, chopped
|
| 1/2 |
teaspoon |
Pepper
|
| 1/2 |
teaspoon |
Salt
|
| 1/2 |
teaspoon |
Sugar
|
| 1 |
tablespoon |
Onion - minced
|
| 1 |
each |
Garllic clove - minced
|
| 2 |
teaspoon |
Shallots - minced
|
| 2 |
teaspoon |
Oregano
|
| 1 |
teaspoon |
Basil
|
| 2 |
teaspoon |
Parsley - chopped
|
| 1 |
cup |
Olive Oil
|
| 3 |
tablespoon |
White wine
|
| 3 |
tablespoon |
White vinegar
|
| Direction |
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.
|
