Scallops & Mussels with Mustard Vinaigrette
Yield
6 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 yolks
|
*
|
| 4 | tablespoons |
dijon mustard
|
|
| 1 | each |
egg, hard-boiled
chopped |
* |
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
sugar
pinch |
*
|
| 1 | tablespoon |
onions
minced |
|
| 1 | each |
garlic cloves
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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
bay scallops
|
*
|
| 237 | ml |
lemon juice
or more if need |
|
| 36 | each |
mussels
cleaned and de-bearded |
*
|
| 36 | each |
asparagus
|
*
|
| 1 | each |
boston lettuce
|
*
|
| 5 | ml |
parsley leaves
chopped |
|
| Dijon mustard vinaigrette | |||
| 1 | each |
egg yolks
|
*
|
| 6E+1 | ml |
dijon mustard
|
|
| 1 | each |
egg, hard-boiled
chopped |
* |
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
sugar
pinch |
*
|
| 15 | ml |
onions
minced |
|
| 1 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
shallots
minced |
*
|
| 1E+1 | ml |
oregano
|
|
| 5 | ml |
basil
|
*
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 237 | ml |
olive oil
|
|
| 45 | ml |
white wine
|
|
| 45 | ml |
white vinegar
|
|
Directions
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 to 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.
