*  Exported from  MasterCook  *

                     Scallops & Mussels, Vinaigrette

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    Bay scallops
   1       c            Lemon juice -- or more if need
  36                    Mussells -- cleaned, de-bearded
  36                    Asparagus
   1                    Boston lettuce
   1       tb           Parsley -- chopped
                        Dijon Mustard Vinaigrette:
   1                    Egg yolk
   4       tb           Dijon mustard
   1                    Egg -- hard boiled, chopped
     1/2   ts           Pepper
     1/2   ts           Salt
   1       pn           Sugar
   1       tb           Onion -- minced
   1       cl           Garlic -- minced
   2       ts           Shallots -- minced
   2       ts           Oregano
   1       tb           Basil
   2       ts           Parsley -- chopped
   1       c            Olive oil
   3       tb           White wine
   3       tb           White vinegar

  Cooking time: 1 hour 30 minutes

  Remove small white muscle from scallops & marinate in lemon juice
  for 1 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 & cool. Drain off lemon juice from
  scallops. Mix scallops & mussels together with Dijon Mustard
  Vinaigrette. Prepare a bed of lettuce & lay asparagus on top.
  Arrange mussels & scallops across the asparagus. Sprinkle with
  parsley and serve.

  Vinaigrette:

  Combine egg yolk & mustard. Add all ingredients except oil, wine &
  vinegar. Add oil slowly in stream then add white wine & 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.
 

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