Scallops & Mussels with Mustard Vinaigrette

Lemon-marinated bay scallops and freshly steamed mussels tossed in a punchy homemade Dijon vinaigrette, all laid over crisp asparagus spears and a bed of buttery Boston lettuce. This is the kind of dish that looks like a restaurant starter but comes together at home with straightforward technique.

The scallops soak in lemon juice for an hour, which gently “cooks” the exterior and seasons them all the way through. Meanwhile, the vinaigrette builds from an egg yolk and Dijon base with olive oil streamed in slowly, almost like making a mayonnaise. Shallots, garlic, oregano, basil, and white wine round out the flavor.

Cook your asparagus to al dente. You want snap, not mush, since it needs to hold up under the weight of the shellfish and dressing.

Chef Tips

• Discard any mussels that don’t open after steaming. This is a food safety rule, not a suggestion.
• Stream the oil slowly into the vinaigrette. Rushing it breaks the emulsion and you’ll get a greasy, separated dressing.
• Remove the side muscle from each scallop before marinating. It’s that small, tough tab on the side that gets chewy.

Variations

• Off-season swap: When asparagus isn’t available, ripe Bartlett pear halves or avocado make a rich, seasonal alternative (noted in the original recipe).
• Main course upgrade: Double the shellfish quantities and serve over a larger salad bed for a full dinner.
• Shrimp addition: Poached shrimp alongside the scallops and mussels makes this a showstopper seafood platter.