Scallops & Mussels with Vinaigrette

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.

Note: When asparagus is not 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.