A crust eaten in peace is better than a banquet partaken in anxiety.
HomeHome  SearchSearch  FAQFAQ  MemberlistMemberlist  UsergroupsUsergroups  RegisterRegister  Log inLog in  

Share | 

 Scallops and Mussels with Dijon Vinaigrette

Go down 

Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Scallops and Mussels with Dijon Vinaigrette   November 20th 2010, 6:21 pm

Yield: 6 Servings

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


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.


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.

A hungry stomach seldoms scorns plain food.
Back to top Go down
View user profile http://recipes2share.forumotion.com
Scallops and Mussels with Dijon Vinaigrette
Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
Recipes 2 Share :: Seafood & Fish :: Main Dishes-
Jump to:  
Recipes 2 Share
Free forum | © phpBB | Free forum support | Report an abuse | Free forum