Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    bay scallops
   1      cup           lemon juice -- or more if need
  36                    mussels -- cleaned and
                        de-beaded
  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
                        sugar-pinch of
   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

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..