36 ea Bay scallops
1 c Lemon juice, or more if need
36 ea Mussells, cleaned and de-bea
36 ea Asparagus
1 ea Boston lettuce
1 ts Parsley-chopped
1 x Dijon mustard vinaigrette:
1 ea Egg yolk
4 tb Dijon mustard
1 ea Egg-hard boiled, chopped
1/2 ts Pepper
1/2 ts Salt
1 x Sugar-pinch of
1 tb Onion-minced
1 ea Garllic clove-minced
2 ts Shallots-minced
2 ts Oregano
1 ts Basil
2 ts Parsley-chopped
1 c Olive oil
3 tb White wine
3 tb White vinegar
Fat grams per serving: Approx. Cook Time: 01:30 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.