Scallops and Mussels, Vinaigrette

Course : Seafoods
Serves: 6
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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
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 / Directions:

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..

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