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| 36 | each | bay scallops | |
| 1 | cup | lemon juice | or more if need |
| 36 | each | mussels | cleaned and de-bearded |
| 36 | each | asparagus | |
| 1 | each | boston lettuce | |
| 1 | teaspoon | parsley leaves | chopped |
| Dijon mustard vinaigrette | |||
| 1 | each | egg yolk | |
| 4 | tablespoons | dijon mustard | |
| 1 | each | egg, hard-boiled | chopped |
| 1/2 | teaspoon | black pepper | |
| 1/2 | teaspoon | salt | |
| 1 | x | sugar | pinch |
| 1 | tablespoon | onion | minced |
| 1 | each | garlic clove | minced |
| 2 | teaspoons | shallots | minced |
| 2 | teaspoons | oregano | |
| 1 | teaspoon | basil | |
| 2 | teaspoons | parsley leaves | chopped |
| 1 | cup | olive oil | |
| 3 | tablespoons | white wine | |
| 3 | tablespoons | white vinegar | |
Remove small white muscle from scallops and marinate 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 minutes, or until al dente. Drain and cool.
Drain off lemon juice from scallops.
Mix scallops and mussels together with Dijon Mustard Vinaigrette.
Prepare a bed of lettuce and lay asparagus on top.
Arrange mussels and scallops across the asparagus.
Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk and mustard.
Add all ingredients except oil, wine and vinegar.
Add oil slowly in stream then add white wine and white vinegar.
When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substituted.
This dish may also be served as a main course in greater quantities.
| % Daily Value* | |
| Total Fat 59.0g | 91% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 2200mg | 92% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 122.0g | 245% |
| Vitamin A | 34% | Vitamin C | 150% | |
| Calcium | 19% | Iron | 195% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise....
This one was absolutely delicious! It was so good that the person I made it for was surprised I actually did it. I will be making it again tonight to prove to people I CAN cook. :) Lime sauce doesn't really add a lot, but the rest is FANTASTIC!
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