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Scallops & Mussels with Mustard Vinaigrette

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Recipe

 

Yield

6 servings

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
36 each bay scallops
* Camera
1 cup lemon juice
or more if need
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36 each mussels
cleaned and de-bearded
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36 each asparagus
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1 each boston lettuce
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1 teaspoon parsley leaves
chopped
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Dijon mustard vinaigrette
1 each egg yolks
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4 tablespoons dijon mustard
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1 each egg, hard-boiled
chopped
*
½ teaspoon black pepper
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½ teaspoon salt
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1 x sugar
pinch
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1 tablespoon onions
minced
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1 each garlic cloves
minced
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2 teaspoons shallots
minced
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2 teaspoons oregano
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1 teaspoon basil
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2 teaspoons parsley leaves
chopped
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1 cup olive oil
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3 tablespoons white wine
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3 tablespoons white vinegar
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Ingredients

Amount Measure Ingredient Features
36 each bay scallops
* Camera
237 ml lemon juice
or more if need
Camera
36 each mussels
cleaned and de-bearded
* Camera
36 each asparagus
* Camera
1 each boston lettuce
* Camera
5 ml parsley leaves
chopped
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Dijon mustard vinaigrette
1 each egg yolks
* Camera
6E+1 ml dijon mustard
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1 each egg, hard-boiled
chopped
*
2.5 ml black pepper
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2.5 ml salt
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1 x sugar
pinch
* Camera
15 ml onions
minced
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1 each garlic cloves
minced
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1E+1 ml shallots
minced
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1E+1 ml oregano
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5 ml basil
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1E+1 ml parsley leaves
chopped
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237 ml olive oil
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45 ml white wine
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45 ml white vinegar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 125043% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 2200mg 92%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 245g
Vitamin A 34% Vitamin C 150%
Calcium 19% Iron 195%
* based on a 2,000 calorie diet How is this calculated?
 

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