Scallops and Mussels with Dijon Vinaigrette

Yield: 6 Servings







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.