SCALLOPS & MUSSELS, VINAIGRETTE

Ingredients:

• 36 Bay scallops
• 1 c Lemon juice, or more if need
• 36 Mussells, cleaned and de-bea
• 36 Asparagus
• 1 Boston lettuce
• 1 t Parsley-chopped
• Dijon mustard vinaigrette:
• 1 Egg yolk
• 4 tb Dijon mustard
• 1 Egg-hard boiled, chopped
• 1/2 ts Pepper
• 1/2 ts Salt
• Sugar-pinch of
• 1 tb Onion-minced
• 1 Garllic clove-minced
• 2 ts Shallots-minced
• 2 ts Oregano
• 1 t Basil
• 2 ts Parsley-chopped
• 1 c Olive oil
• 3 tb White wine
• 3 tb White vinegar

Preparation:

• Remove small white muscle from scallops & mar-inate 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 min.
• or until al dente.
• Drain & cool.
• Drain off lemon juice from scallops.
• Mix scallops & mussels together w/ Dijon Mustard Vinaigrette.
• Prepare a bed of lettuce & lay as- paragus on top.
• Arrange mussels & scallops across the asparagus.
• Sprinkle with parsley and serve.
• VINAIGRETTE: Combine egg yolk & mus- tard.
• Add all ingredients except oil,wine & vinegar.
• Add oil slowly in stream then add white wine & white vinegar. When asparagus isn`t in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.