Scallops and Mussels with Dijon Vinaigrette

Yield: 6 Servings

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Ingredients:
36 bay scallops
1 cup lemon juice (or more if needed)
36 mussels, cleaned
36 asparagus
1 Boston lettuce
1 teaspoon parsley, chopped

Dijon Mustard Vinaigrette:
1 egg yolk
4 tablespoons Dijon mustard
1 egg-hard boiled, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
Pinch of sugar
1 tablespoon onion, minced
1 garlic clove, minced
2 teaspoons shallots, minced
2 teaspoons oregano
1 teaspoon basil
2 teaspoons parsley, chopped
1 cup olive oil
3 tablespoons white wine
3 tablespoons white vinegar

Directions:

1. Marinate scallops in lemon juice for one hour.

2. Steam mussels, discarding any that do not open. Set aside.

3. Cook asparagus in boiling, salted water for 6-8 minutes or until al dente. Drain and cool.

4. Drain off lemon juice from scallops. Mix scallops and mussels together with Dijon mustard vinaigrette.

5. Prepare a bed of lettuce and lay asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve.

Vinaigrette:

1. Combine egg yolk and mustard. Add all ingredients except oil, wine and vinegar.

2. Add oil slowly in stream, then add white wine and white vinegar.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!