Scallops and Mussels, Vinaigrette

Scallops and Mussels, Vinaigrette

Course :	Seafoods
From:	HungryMonster.com
Serves:	6

Ingredients:

36	medium	bay scallops
1	cup	lemon juice -- or more if need
36	medium	mussels -- cleaned and de-beaded
36	medium	asparagus
1	large	Boston lettuce
1	teaspoon	parsley-chopped
		---DIJON MUSTARD VINAIGRETTE---
1	large	egg yolk
4	tablespoons	Dijon mustard
1	large	egg-hard boiled -- chopped
1/2	teaspoon	pepper
1/2	teaspoon	salt
1	dash	sugar
1	tablespoon	onion-minced
1	clove	garlic -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

Preparation:

Remove small white muscle from scallops and marinate 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 minutes or until aldente. Drain and cool. Drain off lemon juice from scallops. Mix scallops and mussels together with Dijon Mustard Vinaigrette. Prepare a bed of lettuce and lay asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk and mustard. Add all ingredients except oil, wine and vinegar. Add oil slowly in stream then add white wine and white vinegar..